1/2 teaspoon red pepper flakes4 frozen Alaska pollock fillets1/4 teaspoon crushed red pepper flakes2 medium zucchini , cut into wedges1. Make the chimichurri: Put the olive oil, vinegar, parsley, garlic, pepper flakes, oregano, salt and pepper in a medium bowl and mix thoroughly. Set aside .
2. Preheat the oven to 400°F. Put sweet potatoes on a large rimmed baking sheet. Drizzle with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon oregano, and toss to coat. Roast for 15 minutes. Remove from oven, add bell peppers and zucchini, and 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon oregano. Toss and put back into the oven for 15 more minutes, until veggies are tender. Remove from the oven.
3. When the veggies have about 10 minutes left, run frozen Alaska pollock fillets under cold water to remove any ice glaze and pat dry with a paper towel. Grease a second rimmed baking sheet with oil or nonstick spray. Mix together remaining 2 tablespoons of the olive oil, 1/2 teaspoon of the salt, oregano, garlic powder, and crushed red pepper flakes. Place the fillets on the baking sheet and brush the tops all over with the seasoned oil.
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