Roasted Cod And Tomatoes And Orange With Onions
From chihuahua 17 years ago
- 60 minutes to make
- Serves 4
I needed a Cod recipe. This is from Eating Well. I made it tonight and was very pleased. I had a bunch of tomatoes that need to be used, so this was perfect.
Ingredients
- 1 pound ripe but firm small round or plum tomatoes, cut into 1/2-inch-thick wedges shopping list
- 2 medium yellow (I used white) onions, cut into 1/4-inch-thick wedges shopping list
- 1 Tbs. finely slivered orange zest shopping list
- 1 Tbs. extra-virgin olive oil shopping list
- 1 Tbs. chopped fresh thyme leaves shopping list
- 1/2 tsp. kosher salt, divided shopping list
- Freshly ground pepper to taste shopping list
- 1 pound boneless, skinless cod or other thick cut, firm-fleshed fish, cut into 4 equal portions shopping list
How to make it
- Preheat oven to 400 degrees.
- Combine tomatoes, onions, orange zest, oil and chopped thyme in a 3-quart glass or ceramic baking dish.
- Sprinkle with 1/4 tsp. 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 450 degrees.
- Push the vegetables aside, add fish and season with the remaining 1/4 tsp. 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 four plates.
People Who Like This Dish 2
- cheryilyn Salem, OR
- smokensunshine Greensboro, NC
- chihuahua Sonoma County, USA
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