Quick, colorful and delicious is always a good thing when it comes to weeknight meals!

Scale

12 mini bell peppers
12 grape tomatoes
2 shallots, roughly chopped
4 sprigs of thyme
Olive oil
Kosher salt and pepper
2 Tablespoons olive oil
2 Barramundi fillets (approx. 1/3 lb. each)
1/2 teaspoon Penzeys Ruth Ann's Muskego Ave Chicken/Fish Seasoning

Cook Mode Prevent your screen from going dark

Preheat your broiler.

Add vegetables to a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.

Broil, stirring occasionally, until the tomatoes and peppers start to blister, about 10-20 minutes.

Meanwhile, heat olive oil in a large, non-stick skillet over medium heat.

Season Barramundi with seasoning. Sear and flip until the are cooked through and flake easily with a fork,

Serve with rice and green peas for a simple and tasty dinner.