Roasted Cod ,Tomatoes, Orange,And Onions – a delicious recipe with Ingredients, yellow onions, orange zest, thyme, kosher salt, ground pepper. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preparation
2
1.Preheat oven to 400u00b0F.
3
2.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.
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3.Roast, stirring occasionally, until the onions are golden and brown on the edges, about 45 minutes. Remove from the oven. Increase oven temperature to 450u00b0F.
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4.Push the vegetables aside, add fish and season with the remaining 1/4 teaspoon salt and pepper; spoon the vegetables over the fish.
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5.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.
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Tips & Notes
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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.
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Tip: Overfishing and trawling have drastically reduced the number of cod in the U.S. and Canadian Atlantic Ocean and destroyed its sea floor. For sustainably
75
kcal
Calories
4
g
Fat
9
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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 Tips), and more.
Yes, Roasted Cod ,Tomatoes, Orange,And Onions 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.
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