Roasted Cod, Tomatoes, Orange & Onions
.
Yield
4 servingsPrep
10 minCook
55 minReady
85 minLow in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
italian plum (roma) tomatoes
ripe but firm small round, cut into 1/2-inch-thick wedges |
|
| 2 | medium |
yellow onion
cut into 1/4-inch-thick wedges |
|
| 1 | tablespoon |
orange zest
finely slivered |
|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 1 | tablespoon |
thyme
chopped fresh, plus sprigs for garnish |
*
|
| ½ | teaspoon |
kosher salt
divided |
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 1 | pound |
fish, cod
boneless, skinless, or other thick-cut, firm-fleshed fish, cut into 4 equal portions |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
italian plum (roma) tomatoes
ripe but firm small round, cut into 1/2-inch-thick wedges |
|
| 2 | medium |
yellow onion
cut into 1/4-inch-thick wedges |
|
| 15 | ml |
orange zest
finely slivered |
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 15 | ml |
thyme
chopped fresh, plus sprigs for garnish |
*
|
| 2.5 | ml |
kosher salt
divided |
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 453.6 | g |
fish, cod
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.
