Ingredients

• 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 Tip)
• 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, or other thick-cut, firm-fleshed fish, cut into 4 equal portions

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Cooking Directions

Step 1

Preheat oven to 400ºF.

Step 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.

Step 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 450ºF.

Step 4

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

Step 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.