Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 medium yellow onions -- thinly sliced

  3. 6 tablespoons good olive oil

  4. 1 tablespoon chopped fresh thyme

  5. kosher salt -- to taste

  6. black pepper -- freshly ground, to

  7. -- taste 3 pounds cod fillets

  8. (or substitute scrod or halibut fillets)

  9. 2 medium blanched -- peeled, thinly

  10. -- sliced tomatoes, to

  11. -- 3 med tomatoes

  12. 3 small zucchini -- thinly sliced

  13. 1 cup light fish stock

  14. (or homemade or canned chicken stock)

  15. 1 cup dry white wine

  16. 2 lemons -- sliced paper thin

  17. 1 1/2 tablespoons unsalted butter

  18. 1/2 cup fresh bread crumbs

  19. 2 tablespoons chopped fresh flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350F In an oven-proof baking dish, make a layer of onions on the bottom. Drizzle with half the oil and the thyme, and season with salt and pepper. Place the fish over the onions and layer the tomatoes and zucchini. Pour in the stock and wine to fill the dish halfway. Sprinkle the remaining oil and thyme on top. Cover with the lemon slices.

  2. In a small skillet, melt the butter over medium heat and toast the bread crumbs until lightly golden. Mix with the parsley and season with salt and pepper. Dust the surface of the lemons with the bread crumbs. Bake in the oven for 30 minutes or until the fish is opaque and slightly springy to the touch. Comments: For best results, rely on a vegetable slicer, or mandolin, for thin slices of onion and zucchini and sheets of lemon slices.

  3. Recipe Source: LEMONS: A COUNTRY GARDEN COOKBOOK by Christopher Idone


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