Eastern Cod With Roasted Vegetables
- Ready In:
- 4 (6 ounce) skinless cod fish fillets
- 2 medium zucchini, cut into 1 1/4 inch pieces (about 1 1/2 pounds total)
- 5 plum tomatoes, halved (about 3/4 pound total)
- 2 medium red onions, cut into 1/2 inch wedges
- 1 large yellow bell pepper, cut into 1/2 inch-wide strips
- 2 garlic cloves, crushed
- 4 fresh thyme sprigs
- 2 teaspoons vegetable oil
- 1⁄4 cup fresh breadcrumb
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 tablespoons hot water
- 1 tablespoon soy sauce
- 1 tablespoon fresh lemon juice
- 2 teaspoons Worcestershire sauce
- Preheat oven to 500°F.
- Season cod with salt and pepper.
- In a large shallow baking pan toss zucchini, tomatoes, onions, bell pepper, garlic, and thyme with oil and salt and pepper to taste and spread in one layer.
- Roast vegetables in middle of oven 20 minutes, or until they begin to brown.
- Arrange fish over vegetables and roast 7 minutes more, or until it just flakes with a fork.
- While vegetables and fish are roasting, in a small skillet toast bread crumbs with parsley and salt and pepper to taste over moderate heat, stirring, until golden, about 5 minutes.
- Transfer fish carefully to a plate and keep warm, covered.
- To pan vegetables add water, soy sauce, lemon juice, and Worcestershire sauce and stir to loosen brown bits from bottom of pan and break up tomatoes.
- Divide ragout among 4 plates and top with fish and bread crumbs.
Join The Conversation
This was a great dish. I had to modify it as we had a guest with a garlic allergy and even our bread crumbs had garlic salt. I used ritz crackers instead and it received many compliments. I even finished it after our guest left (don't like left over fish the next day) I liked it that much. Great to use all my fresh veggies, too. Thanks!
I was very impressed with this dish. My Mom came home with two fresh cod fillets from the grocery store today, and said, "It looked so good -- can you come up with something?" with a pleading look. (I'm the dedicated "fish cooker" in the family.) I used both green and red pepper in this dish, and added 10 quartered mushrooms as well. I used prepared Herbs de Provance for the seasoning on the vegetables, and lemon pepper seasoning on the fish. Aside from the "chop time," this was a flash to prepare. I served it with Kalamata olive bread -- perfect for dipping into the wonderful sauce! Thank you for a light and flavorful dish. I have a feeling that I'll be making it again, with whatever whitefish happens to come through my door!
I loved the sweatness of the roasted vegetables and the crunchy topping. I omitted the zucchini and added a red bell pepper. I added two more cloves of garlic. It was a little salty with the salt on the vegetables, fish and then the soy sauce, so next time I would not be so heavy handed. Would make this for guests in a heatbeat!