Roasted Cod, Tomatoes, Orange and Onions

Name: Roasted Cod, Tomatoes, Orange and Onions
Ingredients: 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; 1/2 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

8 ingredients

9 steps

Ingredients

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
1/2 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

Directions

1

Preheat oven to 400 degrees F.
2

Combine tomatoes, onions, orange zest, oil and chopped thyme in a 3-quart glass or ceramic baking dish.
3

Sprinkle with 1/4 teaspoon salt and pepper; stir to combine.
4

Roast, stirring occasionally, until the onions are golden and brown on the edges, about 45 minutes.
5

Remove from the oven.
6

Increase oven temperature to 450 degrees F.
7

Push the vegetables aside, add fish and season with the remaining 1/4 teaspoon salt and pepper; spoon the vegetables over the fish.
8

Return the baking dish to the oven and bake until the fish is opaque in the center, about 10 to 12 minutes.
9

To serve, divide the fish and vegetables among 4 plates and garnish with thyme sprigs.