Cooking Index - Cooking Recipes & IdeasBaked Cod With Tomatoes, Zucchini And Lemons Recipe - Cooking Index

Baked Cod With Tomatoes, Zucchini And Lemons

For best results, rely on a vegetable slicer, or mandolin, for thin slices of onion and zucchini and sheets of lemon slices.

Type: Fish, Vegetables
Courses: Main Course
Serves: 8 people

Recipe Ingredients

3   Yellow onions - thinly sliced (medium)
6 tablespoons 90mlGood olive oil
1 tablespoon 15mlChopped fresh thyme
  Kosher salt - to taste
  Black pepper - freshly ground, to taste
3 lbs 1362g / 48ozCod 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 237mlLight fish stock (or homemade or canned chicken stock)
1 cup 237mlDry white wine
2   Lemons - sliced paper thin
1 1/2 tablespoons 22mlUnsalted butter
1/2 cup 73g / 2.6ozFresh bread crumbs
2 tablespoons 30mlChopped 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

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