Roasted Cod, Tomatoes, Orange & Onions


(1 vote) 5 1

A favorite fish recipe your sure to enjoy.

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Necedah, WI

Time needed

20 min preparation + 1 hour cooking

Serving Size / Yield

4 servings


  • 1 lb. ripe but firm small round or plum tomatoes, cut into 1/2-inch-thick wedges
  • 2 med. yellow onions, cut into 1/4 inch thick wedges
  • 1 Tbs. finely slivered orange zest
  • 1 Tbs. extra virgin olive oil
  • 1 Tbs chopped fresh thyme leaves, plus sprigs for garnish
  • 1/2 tsp. kosher salt, divided
  • Freshly ground pepper, to taste
  • 1 lb. boneless, skinless cod, or other thick-cut, firm-fleshed fish, cut into 4 equal portions

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  1. Preheat oven to 400 degrees.

  2. Combine tomatoes, onions, orange zest, oil and chopped thyme in a 3-quart glass or ceramic baking dish.

  3. Sprinkle with 1/4 teaspoon salt and pepper; stir to combine.

  4. Roast, stirring occasionally, until the onions are golden and brown on the edges, about 45 minutes.

  5. Remove from the oven. Increase oven temperature to 450 degrees.

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

  7. Return the baking dish to the oven and bake until the fish is opaque in the center, about 10 to 12 minutes.

  8. To serve, divide the fish and vegetables among 4 plates and garnish with thyme sprigs.

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