1. Preheat oven to 400ºF.
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 450ºF.
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.
Tip: 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.
calories 160 carbohydrates 11 fat 5 saturated fat 1 mono unsaturated fat 3 protein 20 cholesterol 43 fiber 2 potassium 0
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ☆ ☆ ☆ ☆ | Nobodybythatname
02/19/08 12:27 PM |
Poorly written recipeSo are the onions and tomatoes roasted whole? If so, how do you split two onions between four people? Or should they be chopped, sliced, diced, or what? Where is a good proof-reader when you need one? |
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