Cod Baked with Lemon and Tomatoes

By John, 16 July, 2020
Region
Italy
Description

Cod baked with lemon and tomatoesI adapted this from a recipe for Orata, which we don't get in New England waters, but for which Cod substitutes pretty well. 

It's light and summery, and it's really quick and simple to prepare, too. It's especially nice with a light pasta on the side, with no sauce except what's in the fish dish. 

Yield
2 Servings
Preparation time
30 minutes
Ingredients
2 Onion (thinly sliced)
1 lb Cod Fillet
12 Grape Tomatoes
2 Lemon (thinly sliced, seeds removed)
1 T Extra-Virgin Olive Oil
1⁄2 c Dry White Wine
1 Bay Leaf
1 Thyme sprig (chopped)
1 Parsley sprig (chopped)
Instructions
  1. Preheat the oven to 400 degrees.
  2. In an ovenproof serving dish, spread out the thinly-sliced onions, put the fish on top, the thin lemon slices on top of the fish, and the tomatoes all around.
  3. Season with salt and pepper and the olive oil.
  4. Slide the bay leaf to the bottom of the dish, then gently pour in the wine.
  5. Bake for 20 minutes, or until finished.
  6. Sprinkle with the herbs and serve hot.
Source
The Silver Spoon Cookbook