Cod, Roasted with Tomatoes, Orange & Onions

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.

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Name: Cod, Roasted with Tomatoes, Orange & Onions
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 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 orange zest (see Tip), finely slivered; 1 tablespoon Extra-Virgin Olive Oil; 1 tablespoon fresh thyme leaves chopped, plus sprigs for garnish; 1/2 teaspoon kosher salt divided; ground pepper freshly ground, to taste; 1 pound boneless, skinless cod or other thick-cut, firm-fleshed fish, cut into 4

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INGREDIENTS

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 orange zest ; (see Tip), finely slivered
1 tablespoon Extra-Virgin Olive Oil
1 tablespoon fresh thyme leaves ; chopped, plus sprigs for garnish
1/2 teaspoon kosher salt ; divided
ground pepper ; freshly ground, to taste
1 pound boneless, skinless cod ; or other thick-cut, firm-fleshed fish, cut into 4

Servings

INSTRUCTIONS

1. Preheat oven to 400F.

2. 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.

3. Roast, stirring occasionally, until the onions are golden and brown on the edges, about 45 minutes. Remove from the oven. Increase oven temperature to 450F.

4. Push the vegetables aside, add fish and season with the remaining 1/4 teaspoon salt and pepper; spoon the vegetables over the fish.

5. 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.

NOTES

TIP: Kitchen tip:
Using a vegetable peeler, remove 3 or 4 pieces of zest from a large orange. Stack the pieces on top of each other and slice into 1/8-inch-wide strips.

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Cod, Roasted with Tomatoes, Orange & Onions

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 orange zest (see Tip), finely slivered
1 tablespoon Extra-Virgin Olive Oil
1 tablespoon fresh thyme leaves chopped, plus sprigs for garnish
1/2 teaspoon kosher salt divided
 ground pepper freshly ground, to taste
1 pound boneless, skinless cod or other thick-cut, firm-fleshed fish, cut into 4

1. Preheat oven to 400F.
2. 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.
3. Roast, stirring occasionally, until the onions are golden and brown on the edges, about 45 minutes. Remove from the oven. Increase oven temperature to 450F.
4. Push the vegetables aside, add fish and season with the remaining 1/4 teaspoon salt and pepper; spoon the vegetables over the fish.
5. 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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Nutrition

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Serving Size: 1 Serving (295g)
Recipe Makes: 4

Calories: 255
Calories from Fat: 131 (51%)

Amt Per Serving		% DV

	Total Fat 14.5g	19 %
	Saturated Fat 2.1g	11 %
	Monounsaturated Fat 6.6g
	Polyunsanturated Fat 4.8g
Cholesterol 48.2mg		15 %
Sodium 213.7mg		7 %
Potassium 815.5mg		21 %
Total Carbohydrate 10.1g		3 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 7.5g
Protein 21.6g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 255

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REVIEWS

shanewing

We liked the flavor of this, but I think the next time I will opt to not pre-roast the veggies, as most of the onions burned. might make tin foil or parchment packets to keep the onions from drying out.

11y

rmgreber

TIP: Kitchen tip: Using a vegetable peeler, remove 3 or 4 pieces of zest from a large orange. Stack the pieces on top of each other and slice into 1/8-inch-wide strips. [I posted this recipe.]

14y