Baked Cod With Tomatoes, Zucchini And Lemons Recipe

Name: Baked Cod With Tomatoes, Zucchini And Lemons Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 med Yellow onions thinly sliced; 6 Tbsp. Good extra virgin olive oil; 1 Tbsp. Minced fresh thyme Kosher salt to taste Black pepper, freshly grnd to taste; 3 lb Cod fillets (or possibly substitute scrod or possibly halibut fillets); 2 med Blanched, peeled, thinly sliced tomatoes to 3 med tomatoes; 3 sm Zucchini thinly sliced; 1 c. Light fish stock (or possibly homemade or possibly canned chicken stock); 1 c. Dry white wine; 2 x Lemons sliced paper thin; 1 1/2 Tbsp. Unsalted butter; 1/2 c. Fresh bread crumbs; 2 Tbsp. Minced fresh flat-leaf parsley

Servings: persons

3 med Yellow onions thinly sliced
6 Tbsp. Good extra virgin olive oil
1 Tbsp. Minced fresh thyme Kosher salt to taste Black pepper, freshly grnd to taste
3 lb Cod fillets (or possibly substitute scrod or possibly halibut fillets)
2 med Blanched, peeled, thinly sliced tomatoes to 3 med tomatoes
3 sm Zucchini thinly sliced
1 c. Light fish stock (or possibly homemade or possibly canned chicken stock)
1 c. Dry white wine
2 x Lemons sliced paper thin
1 1/2 Tbsp. Unsalted butter
1/2 c. Fresh bread crumbs
2 Tbsp. Minced fresh flat-leaf parsley

1
Preheat the oven to 350 degrees.
2
In an oven-proof baking dish, make a layer of onions on the bottom.
3
Drizzle with half the oil and the thyme, and season with salt and pepper.
4
Place the fish over the onions and layer the tomatoes and zucchini.
5
Pour in the stock and wine to fill the dish halfway.
6
Sprinkle the remaining oil and thyme on top.
7
Cover with the lemon slices.
8
In a small skillet, heat the butter over medium heat and toast the bread crumbs till lightly golden brown.
9
Mix with the parsley and season with salt and pepper.
10
Dust the surface of the lemons with the bread crumbs.
11
Bake in the oven for 30 min or possibly till the fish is opaque and slightly springy to the touch.
12
This recipe serves 8.
13
Comments: For best results, rely on a vegetable slicer, or possibly mandoline, for thin slices of onion and zucchini and sheets of lemon slices.

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 med Yellow onions thinly sliced, 6 Tbsp. Good extra virgin olive oil, 1 Tbsp. Minced fresh thyme Kosher salt to taste Black pepper, freshly grnd to taste, 3 lb Cod fillets (or possibly substitute scrod or possibly halibut fillets), and more.

Yes, Baked Cod With Tomatoes, Zucchini And Lemons Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!