Follow these steps for perfect results
italian plum tomatoes
cut into 1/2-inch-thick wedges
yellow onion
cut into 1/4-inch-thick wedges
orange zest
finely slivered
olive oil
extra-virgin
thyme
chopped fresh
kosher salt
divided
black pepper
freshly ground
cod
boneless, skinless, cut into 4 equal portions
Preheat oven to 400 degrees F (200 degrees C).
In a 3-quart glass or ceramic baking dish, combine tomatoes, onions, orange zest, olive oil, and chopped thyme.
Sprinkle with 1/4 teaspoon salt and pepper; stir to combine.
Roast for 45 minutes, stirring occasionally, until the onions are golden and brown on the edges.
Remove from the oven.
Increase oven temperature to 450 degrees F (230 degrees C).
Push the vegetables aside, add fish and season with the remaining 1/4 teaspoon salt and pepper.
Spoon the vegetables over the fish.
Return the baking dish to the oven.
Bake for 10 to 12 minutes, until the fish is opaque in the center.
Divide the fish and vegetables among 4 plates.
Garnish with thyme sprigs and serve.
Expert advice for the best results
Use high-quality olive oil for best flavor.
Don't overcook the fish, it should be opaque and flaky.
Add a pinch of red pepper flakes for a little heat.
Everything you need to know before you start
10 minutes
Vegetables can be prepped ahead of time.
Garnish with fresh thyme sprigs and a drizzle of olive oil.
Serve with a side of roasted potatoes or rice.
A simple green salad complements the dish well.
Crisp and refreshing
Discover the story behind this recipe
Simple, healthy Mediterranean diet dish.
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