Roasted Cod, Tomatoes, Orange & Onions

Adapted from The Simple Art of Eating Well

Fish has never been my thing to cook. That said, as I recognize it’s both healthy and low in calories, I try my best to serve it from time to time.  This is a recipe Connie Maneaty gave me a while back which she described as a “family favorite.”  It originated from The Simple Art of Eating Well to which I’ve made several adjustments to suit my taste preferences. You know me.  If I can add my favorite vegetable—fennel—to any recipe, I will!  I also swapped out canned tomatoes for fresh as it was not yet tomato season when I tested this recipe.  And then, I noticed the recipe lacked wine which in my book, enhances most dishes. So that was added as well.

Connie told me the recipe had amazing flavors and was super easy.  All correct. While it calls for cod, she suggested that either wild salmon or mahi-mahi would work beautifully too.

The secret ingredient is the orange rind which ups the ante on the taste profile of this dish. This recipe is definitely a keeper.

Ingredients:

1 pound ripe but firm small round or plum tomatoes, cut into ½ inch thick wedges (or 1 14 oz can of cherry tomatoes)

2 medium Vidalia onions, cut into ¼ inch thick wedges

1 small fennel halved, cored, and sliced into ¼- inch thick wedges

1 Tablespoon finely slivered or grated orange zest

1 Tablespoon EVOO

1/3 cup dry white wine

1 Tablespoon, fresh thyme, chopped

½ teaspoon Kosher salt, divided

Freshly ground pepper, to taste

1-pound boneless, skinless Pacific cod, cut into 4 portions

Cooking instructions:

1.    Preheat oven to 400° F

2.   Combine tomatoes, onions, fennel, orange zest, olive oil, white wine, and thyme in a 3-quart glass or ceramic baking dish.  Sprinkle with ¼ teaspoon salt and pepper; stir to combine.  Roast, stirring occasionally, until the onions and fennel are golden and brown on the edges, about 45 minutes.  Remove from oven.  Increase oven to 450°.

3.   Push the vegetables aside, add fish and season with the remaining ¼ teaspoon salt and pepper; spoon the vegetables over the fish.  Return to the oven and bake until the fish is opaque in the center, about 10-12 minutes.

Serves:  4

Wine recommendation: Oaked Chardonnay, Albariño, Viognier, Marsanne, or for a red, something light, such as a Merlot or Beaujolais Village.