Quick to make and pretty to behold, this weeknight recipe from Melissa Clark has more verve than most.
The roasted bell peppers turn sweet and golden; olives add a salty note that goes nicely with the mild, flaky fish and a garlicky parsley dressing. You could swap in capers for the olives, or add red pepper flakes for fire.
Cod and flounder make fine substitutes for hake, but you may have to adjust the roasting time. The thicker the fillets, the longer they will take to cook.