Preheat the oven to 450 degrees F.
Place the baking dish with the olive oil in the oven to preheat for 6-8 minutes. Remove the baking dish and immediately add in the garlic slices, the thyme sprigs, Red onion, Red pepper, cherry tomatoes, and olives. Season with kosher salt and pepper. Cook for 20 minutes.
Season the fish with kosher salt and pepper. Remove the dish of veggies and stir everything. Add the fish on top of the baked veggies, and top with capers. Turn the oven down to 375 degrees and bake the fish for about 10 minutes until fish is flaky. Broil for 2 minutes on HIGH if you want it slightly charred.
While cooking, in a saucepan with a lid, make the rice according to the package instructions, adding tumeric and subbing chicken stock for water. Once cooked, reserve 1/2 rice for Sweet Potato Lentil Dal.
Remove the fish and veggies rom the oven. Reserve 1/2 the baked veggies (and any liquid you don’t use) for Greek Chicken Ditalini.
To serve, place a bed of tumeric rice and Marinaded Chickpeas in your dish and top with the fish and baked veggies. Garnish with basil, Parsley, and a lemon slice.

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