Roasted Cod, Tomatoes, Orange & Onions

Roasted Cod, Tomatoes, Orange & Onions

12 Reviews
From: EatingWell Magazine, August/September 2005

Assertive Pacific cod has enough flavor to stand up to the citrus-tinged tomatoes and onions. Serve with barley or brown rice to soak up all the delicious juices.

Ingredients 4 servings

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  • 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

Preparation

  • Active

  • Ready In

  1. Preheat oven to 400F.
  2. 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.
  3. Roast, stirring occasionally, until the onions are golden and brown on the edges, about 45 minutes. Remove from the oven. Increase oven temperature to 450F.
  4. Push the vegetables aside, add fish and season with the remaining 1/4 teaspoon salt and pepper; spoon the vegetables over the fish.
  5. 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.
  • Tips: Using a vegetable peeler, remove 3 or 4 pieces of zest from a large orange. Stack the pieces on top of each other and slice into 1/8-inch-wide strips.
  • Overfishing and trawling have drastically reduced the number of cod in the U.S. and Canadian Atlantic Ocean and destroyed its sea floor. For sustainably fished cod, choose U.S. Pacific cod or Atlantic cod from Iceland and the northeast Arctic. For more information, visit Monterey Bay Aquarium Seafood Watch at seafoodwatch.org.

Nutrition information

  • Per serving: 146 calories; 4 g fat(1 g sat); 2 g fiber; 11 g carbohydrates; 16 g protein; 34 mcg folate; 45 mg cholesterol; 6 g sugars; 0 g added sugars; 748 IU vitamin A; 37 mg vitamin C; 31 mg calcium; 1 mg iron; 444 mg sodium; 566 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 1/2 vegetable, 3 lean meat, 1 fat

Reviews 12

January 27, 2015
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By: EatingWell User
refreshing flavours This was a lovely meal. I roasted the onion, orange and thyme for 20 mins then added the tomatoes so that they didn't go mushy. I served it with rice and peas but it would also be lovely if potatoes were roasted with the onions and it was served with a salad. I didn't find the orange bitter at all, as suggested in previous reviews. I thought it added a lovely, refreshing dimension to the dish. Pros: quick and simple to make
September 03, 2014
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By: EatingWell User
This is the first recipe that I have made from this site. Based on previous reviews, I omitted the orange peel and the fish was great. I liked that a previous reviewer added cubed potatoes to the recipe - that would make it a one-pan dish. Bon appetit!
March 03, 2014
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By: EatingWell User
Easy meatless Monday dish Followed the recipe except only needed to cook the tomato onion mixture for 20 minutes then added Italian oil cured pitted olives with the fish. Definitely a keeper Pros: Quick and delicious Cons: NULL
January 14, 2014
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By: EatingWell User
The Family Loved This The tomatoes were very mushy so the next time I will leave them out. I added asparagus which was awesome. I liked the thyme and orange combo, very tasty. Maybe I'll add mushrooms too!
May 06, 2013
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By: EatingWell User
New family fanvorite Our family loves cod so I thought I'd give this a try and it is absolutely awesome. The ingredients are so simple but the flavor combination is perfect. Pros: Easy and wonderful flavor with the orange peel.
May 06, 2013
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By: amberroynh
Interesting blend of flavors When I saw this recipe, I thought it might be something fun to try. And it was exactly that, something fun to try. I made everything according to the recipe. The tomatoes and onions tasted kinda bitter from the orange and the fish was very bland. I added some more seasonings before eating (mostly lemon, salt, and pepper) and it ended up tasting ok. It was a fun recipe to try, but I don't think i'll be making it again. Pros: healthy Cons: orange can be a bit bitter
June 12, 2012
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By: EatingWell User
I made this last night and even my fussy teenage daughter loved it (and she hates fish)... now that's a complement! I served it with brown long grain rice
January 15, 2012
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By: EatingWell User
Unexpected satisfaction, more depth than expected. Surprisingly tasty and satisfying, I omitted the tomatoes only because it is 8 degrees out and I couldn't find a decent tomato around. I added some mushrooms leftover from a barley and mushroom soup I was making simultaneously;..not a bad replacement. The roasted onions are what make this dish, make sure you carve out the time to properly roast and it will be worth it. Pros: Easy Cons: Must have fresh ingredients and time
September 17, 2011
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By: bluebella32
Terrible I have been on the look-out for great fish recipes.. and unfortunately, this is not one of them. The orange zest created a very bitter flavor that was overpowering. I sliced pieces of the orange peel and chopped them into small bits as the recipe directed. During roasting, the onions did not stay in quarters and the tomatoes turned to mush. Once I had stirred the veggies a few times I could tell there wasn't going to be much flavor, so I added some orange and lemon juice. I was also sure to spoon the mix on top of the fish as it cooked. I could not tell that it flavored the fish at all.