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.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (295g)|
|Recipe Makes: 4|
|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 %|
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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.
Calories per serving: 255
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