Baked Cod With Tomatoes, Zucchini And Lemons

Recipe Ingredients

3		Yellow onions - thinly sliced (medium)
6 tablespoons	90ml	Good olive oil
1 tablespoon	15ml	Chopped fresh thyme
		Kosher salt - to taste
		Black pepper - freshly ground, to taste
3 lbs	1362g / 48oz	Cod fillets (or substitute scrod or halibut fillets)
2		Blanched - peeled, thinly (medium) sliced tomatoes, to 3 med tomatoes
3		Zucchini - thinly sliced (small)
1 cup	237ml	Light fish stock (or homemade or canned chicken stock)
1 cup	237ml	Dry white wine
2		Lemons - sliced paper thin
1 1/2 tablespoons	22ml	Unsalted butter
1/2 cup	73g / 2.6oz	Fresh bread crumbs
2 tablespoons	30ml	Chopped fresh flat-leaf parsley

Recipe Instructions

Preheat the oven to 350F In an oven-proof baking dish, make a layer of onions on the bottom. Drizzle with half the oil and the thyme, and season with salt and pepper.

Place the fish over the onions and layer the tomatoes and zucchini. Pour in the stock and wine to fill the dish halfway. Sprinkle the remaining oil and thyme on top. Cover with the lemon slices.

In a small skillet, melt the butter over medium heat and toast the bread crumbs until lightly golden. Mix with the parsley and season with salt and pepper. Dust the surface of the lemons with the bread crumbs. Bake in the oven for 30 minutes or until the fish is opaque and slightly springy to the touch.

Source:
LEMONS: A COUNTRY GARDEN COOKBOOK by Christopher Idone

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.