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Categories:Viewed: 36 - Published at: 9 months ago
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
Method
- Preheat oven to 400 degrees 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 degrees 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.
