Baked Cod With Tomatoes, Zucchini And Lemons Recipe
Servings: 8
Ingredients
- 3 med Yellow onions thinly sliced
- 6 Tbsp. Good extra virgin olive oil
- 1 Tbsp. Minced fresh thyme Kosher salt to taste Black pepper, freshly grnd to taste
- 3 lb Cod fillets (or possibly substitute scrod or possibly halibut fillets)
- 2 med Blanched, peeled, thinly sliced tomatoes to 3 med tomatoes
- 3 sm Zucchini thinly sliced
- 1 c. Light fish stock (or possibly homemade or possibly canned chicken stock)
- 1 c. Dry white wine
- 2 x Lemons sliced paper thin
- 1 1/2 Tbsp. Unsalted butter
- 1/2 c. Fresh bread crumbs
- 2 Tbsp. Minced fresh flat-leaf parsley
Directions
- Preheat the oven to 350 degrees. 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, heat the butter over medium heat and toast the bread crumbs till lightly golden brown. 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 min or possibly till the fish is opaque and slightly springy to the touch.
- This recipe serves 8.
- Comments: For best results, rely on a vegetable slicer, or possibly mandoline, for thin slices of onion and zucchini and sheets of lemon slices.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 337g | |
| Recipe makes 8 servings | |
| Calories 328 | |
| Calories from Fat 125 | 38% |
| Total Fat 14.11g | 18% |
| Saturated Fat 3.15g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 247mg | 10% |
| Potassium 952mg | 27% |
| Total Carbs 11.43g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.18g | 2% |
| Protein 32.88g | 53% |
