Roasted Cod, Tomatoes, Orange & Onions



  • 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)

  • 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 (see Tips) or other thick-cut, firm-fleshed fish, cut into 4 equal portions


  • Preheat oven to 400°F.

  • 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.

  • Roast, stirring occasionally, until the onions are golden and brown on the edges, about 45 minutes. Remove from the oven. Increase oven temperature to 450°F.

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

  • 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.