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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 Tip)

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 or other thick-cut, firm-fleshed fish, cut into 4 equal portions


1. Preheat oven to 400ºF.

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.

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 450ºF.

4. Push the vegetables aside, add fish and season with the remaining 1/4 teaspoon salt and pepper; spoon the vegetables over the fish.

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.

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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