Roasted Cod, Tomatoes, Orange & Onions

Rating: 3.83 stars
12 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2

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.

Marie Simmons
Source: EatingWell Magazine, August/September 2005

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Recipe Summary

total:
1 hr 30 mins
Servings:
4
Nutrition Profile:
Low-Calorie
Low Carbohydrate
Dairy-Free
Gluten-Free
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 400F.

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  • 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 450F.

  • 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.

Tips

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 Facts

Per Serving:
146 calories; protein 16.3g; carbohydrates 11g; dietary fiber 2.4g; sugars 5.5g; fat 4.3g; saturated fat 0.6g; cholesterol 44.6mg; vitamin a iu 748.3IU; vitamin c 36.5mg; folate 34.5mcg; calcium 31.3mg; iron 0.9mg; magnesium 38.2mg; potassium 566mg; sodium 443.6mg; thiamin 0.1mg.
Exchanges:

1 1/2 vegetable, 3 lean meat, 1 fat
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Reviews (5)

Read More Reviews
12 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 4 stars
01/27/2015
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 Read More
reporterkids@gmail.com
Rating: 1 stars
10/29/2011
Bland The recipe described cod as having "enough flavor to stand up to the citrus-tinged tomatoes and onions.'' I followed it to the T but the cod tasted bland; the onions tomato and orange zest blend couldn't rescue the meal. Read More
angelajcurrie@gmail.com
Rating: 5 stars
10/30/2011
Great - simple and tasty. I added some cubed red skin potatoes to the roasting process rather than making rice or something separately. Read More
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bluebella32@gmail.com
Rating: 1 stars
10/29/2011
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. Read More
amberroynh@yahoo.com
Rating: 3 stars
05/06/2013
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 Read More
EatingWell User
Rating: 5 stars
10/30/2011
I love this dish. Easy to make and very tasty! It goes well with just about any kind of fish. Read More
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EatingWell User
Rating: 5 stars
05/07/2013
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. Read More
EatingWell User
Rating: 5 stars
01/15/2012
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 Read More
EatingWell User
Rating: 5 stars
06/12/2012
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 Read More
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