Active Time: 30 minutes
Total Time: 1 1/2 hours
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 finely slivered orange zest . See below for tips
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon chopped fresh thyme leaves, plus sprigs for garnish
- 1/2 teaspoon kosher salt, divided
- Freshly ground pepper, to taste
- 1 pound boneless, skinless cod (see Tips) or other thick-cut, firm-fleshed fish, cut into 4 equal portions
- Preparation
- Preheat oven to 400°F.
- 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.
- Roast, stirring occasionally, until the onions are golden and brown on the edges, about 45 minutes. Remove from the oven. Increase oven temperature to 450°F.
- 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 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: 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.
Nutrition Per serving: 160 calories; 5 g fat ( 1 g fat , 3 g mono ); 43 mg cholesterol; 11 g carbohydrates; 0 g added sugars; 20 g protein; 2 g fiber; 308 mg sodium; 528 mg potassium. Nutrition Bonus: Vitamin C (60% daily value), Vitamin A (16% dv), Potassium (15% dv).
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