roasted cod fish, tomatoes, orange & onions

Necedah, WI
Updated on Oct 18, 2012

A favorite fish recipe your sure to enjoy.

Rate
prep time 20 Min
cook time 1 Hr
method Bake
yield 4 servings

Ingredients

  • 1 lb. ripe but firm small round or plum tomatoes, cut into 1/2-inch-thick wedges
  • 2 med. yellow onions, cut into 1/4 inch thick wedges
  • 1 Tbs. finely slivered orange zest
  • 1 Tbs. extra virgin olive oil
  • 1 Tbs chopped fresh thyme leaves, plus sprigs for garnish
  • 1/2 tsp. kosher salt, divided
  • Freshly ground pepper, to taste
  • 1 lb. boneless, skinless cod, or other thick-cut, firm-fleshed fish, cut into 4 equal portions

How To Make roasted cod fish, tomatoes, orange & onions

  • Step 1
    Preheat oven to 400 degrees.
  • Step 2
    Combine tomatoes, onions, orange zest, oil and chopped thyme in a 3-quart glass or ceramic baking dish.
  • Step 3
    Sprinkle with 1/4 teaspoon salt and pepper; stir to combine.
  • Step 4
    Roast, stirring occasionally, until the onions are golden and brown on the edges, about 45 minutes.
  • Step 5
    Remove from the oven. Increase oven temperature to 450 degrees.
  • Step 6
    Push the vegetables aside, add fish and season with the remaining 1/4 teaspoon salt and pepper; spoon the vegetables over the fish.
  • Step 7
    Return the baking dish to the oven and bake until the fish is opaque in the center, about 10 to 12 minutes.
  • Step 8
    To serve, divide the fish and vegetables among 4 plates and garnish with thyme sprigs.

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