Cod Fillet With Roasted Vegetable Ragout Recipe

Name: Cod Fillet With Roasted Vegetable Ragout
Yield: 4 servings
Cuisine: American
Ingredients: 24 ounces cod fish fillets, skinless; 2 medium zucchini, cut into 1 1/4-inch pieces (about 1 1/2 pounds total); 5 plum tomatoes, halved (about 3/4 pound total); 2 medium red onions, cut into 1/2-inch wedges; 1 large yellow bell pepper, cut into 1/2-inch-wide strips; 2 large garlic cloves, crushed; 4 fresh thyme sprigs; 2 teaspoons vegetable oil; 1/4 cup fresh breadcrumb; 1 tablespoon fresh flat-leaf parsley, chopped before measuring; 2 tablespoons water; 1 tablespoon soy sauce; 1 tablespoon fresh lemon juice; 2 teaspoons Worcestershire sauce

Servings: persons

24 ounces cod fish fillets, skinless
2 medium zucchini, cut into 1 1/4-inch pieces (about 1 1/2 pounds total)
5 plum tomatoes, halved (about 3/4 pound total)
2 medium red onions, cut into 1/2-inch wedges
1 large yellow bell pepper, cut into 1/2-inch-wide strips
2 large garlic cloves, crushed
4 fresh thyme sprigs
2 teaspoons vegetable oil
1/4 cup fresh breadcrumb
1 tablespoon fresh flat-leaf parsley, chopped before measuring
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce

1
Preheat oven to 500u00b0F.
2
Season cod with salt and pepper. In a large shallow baking pan toss zucchini, tomatoes, onions, bell pepper, garlic, and thyme with oil and salt and pepper to taste and spread in one layer. Roast vegetables in middle of oven 20 minutes, or until they begin to brown. Arrange fish over vegetables and roast 7 minutes, or until it just flakes with a fork.
3
While vegetables and fish are roasting, in a small skillet toast bread crumbs with parsley and salt and pepper to taste over moderate heat, stirring, until golden, about
4
5 minutes.
5
Transfer fish carefully to a plate and keep warm, covered. To vegetables add water, soy sauce, lemon juice, and Worcestershire sauce and stir to loosen brown bits from bottom of pan and break up tomatoes. Divide ragout among 4 plates and top with fish and bread crumbs.
6
Serves 4.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 24 ounces cod fish fillets, skinless, 2 medium zucchini, cut into 1 1/4-inch pieces (about 1 1/2 pounds total), 5 plum tomatoes, halved (about 3/4 pound total), 2 medium red onions, cut into 1/2-inch wedges, and more.

Yes, Cod Fillet With Roasted Vegetable Ragout 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.

Cod Fillet With Roasted Vegetable Ragout

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