Roasted Cod, Tomatoes, Orange & Onions
Submitted by happyzhangbo
Roasted cod with plum tomatoes, orange zest, and caramelized onions. A one-dish Mediterranean fish dinner with bright citrus, fresh thyme, and sweet roasted vegetables layered over flaky white fish.
YIELD
4 servingsPREP
10 minCOOK
55 minREADY
85 minRoasting the vegetables first is the whole trick here. The onions need 45 minutes to turn golden and sweet, and the plum tomatoes collapse into a jammy base that flavors the fish from underneath when you add it. Slivered orange zest (not juice, zest) rides on top and perfumes everything with a bright, almost floral note that plays beautifully against fresh thyme.
A boosted oven temp at the end does the heavy work on the cod. Cranking it up to 450°F (232°C) means the fish cooks in 10 to 12 minutes without drying out, finishing opaque and flaking easily with a fork. Because the cod sits on an already-saucy bed, it stays moist even when roasted hot and fast.
This is a one-dish dinner. No sides required, though a hunk of crusty bread for sopping up the tomato juices is never a bad idea.
Chef Tips
- Use a glass or ceramic dish, not metal. Acidic tomatoes and long roasts can react with aluminum and pick up metallic flavors.
- Let the onions go until the edges are truly brown, not just soft. That caramelization is where the sweetness comes from.
- Fish is done when it flakes cleanly and turns opaque all the way through. Thick cod fillets may need a few extra minutes.
- Pat the cod dry before seasoning so the flesh browns instead of steams.
Variations
- Swap cod for halibut, haddock, or sea bass — any firm white fish works.
- Add a handful of Kalamata olives with the tomatoes for a more Provençal spin.
- Scatter capers over the finished dish for briny punch.
Ingredients
boneless, skinless, or other thick-cut, firm-fleshed fish, cut into 4 equal portions
Directions
Preheat oven to 400ºF.
Combine tomatoes, onions, orange zest, oil and chopped thyme in a 3-quart glass or ceramic baking dish .
Sprinkle with ¼ 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 ¼ 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.
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