Preparation
Heat oven to 450 degrees F. Combine 1 tablespoon of the olive oil with red and green bell peppers, corn, onion and 1/2 teaspoon each of the salt, pepper, and thyme in a large ovenproof pan. Roast mixture in the oven until the corn and peppers start to brown, about 12 minutes, stirring twice. Coat fillets with remaining 1 tablespoon of oil and remaining 1/2 teaspoon of salt, pepper and thyme. Top with crushed onion rings. Remove roasting pan from oven; spread corn-and-pepper mixture to sides of the pan. Place fillets in middle of pan; return to oven and cook 10 minutes until fillets are opaque in the center. Serve fillets on a bed of roasted vegetables.

Yield
4 servings

Nutritional Value Per Serving
Calories 481, Calories From Fat 206, Total Fat 23g, Saturated Fat 5g, Trans Fatty Acid 0g, Cholesterol 62mg, Total Carbohydrate 30g, Protein 39g, Omega 3 Fatty Acid 0.01g