Assertive Pacific cod has enough flavor to stand up to the citrus-tinged tomatoes and onions. Serve with barley or brown rice to soak up all the delicious juices.Ingredients
Total Time: 1 1/2 hours
1 pound ripe but firm small round or plum tomatoes, cut into 1/2-inch-thick wedges
2 medium yellow onions, cut into 1/4-inch-thick wedges
1 tablespoon finely slivered orange zest, (see Tips)
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh thyme leaves, plus sprigs for garnish
1/2 teaspoon kosher salt, divided
Freshly ground pepper, to taste
1 pound boneless, skinless cod, (see Tips) or other thick-cut, firm-fleshed fish, cut into 4 equal portions
Preheat oven to 400ºF.
Combine tomatoes, onions, orange zest, oil and chopped thyme in a 3-quart glass or ceramic baking dish. Sprinkle with 1/4 teaspoon salt and pepper; stir to combine.
Roast, stirring occasionally, until the onions are golden and brown on the edges, about 45 minutes. Remove from the oven. Increase oven temperature to 450ºF.
Push the vegetables aside, add fish and season with the remaining 1/4 teaspoon salt and pepper; spoon the vegetables over the fish.
Return the baking dish to the oven and bake until the fish is opaque in the center, about 10 to 12 minutes. To serve, divide the fish and vegetables among 4 plates and garnish with thyme sprigs.
- Per serving
- Saturated Fat
- Monounsaturated Fat
- Dietary Fiber
- Added Sugars
- 1 1/2 vegetable
- 3 very lean meat
- 1 fat
- Carbohydrate Servings
- Vitamin C (60% daily value)
- Selenium (42% dv)
- Potassium (15% dv).