Recipe-Finder.com
  • 45minutes
  • 260calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, D
MineralsSelenium, Iodine, Fluorine, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 (6 ounce) skinless cod fish fillets

  2. 2 medium zucchini , cut into 1 1/4 inch pieces (about 1 1/2 pounds total)

  3. 5 plum tomatoes , halved (about 3/4 pound total)

  4. 2 medium red onions , cut into 1/2 inch wedges

  5. 1 large yellow bell pepper , cut into 1/2 inch-wide strips

  6. 2 garlic cloves , crushed

  7. 4 fresh thyme sprigs

  8. 2 teaspoons vegetable oil

  9. 1/4 cup fresh breadcrumb

  10. 1 tablespoon chopped fresh flat-leaf parsley

  11. 2 tablespoons hot water

  12. 1 tablespoon soy sauce

  13. 1 tablespoon fresh lemon juice

  14. 2 teaspoons Worcestershire sauce

Instructions Jump to Ingredients ↑

  1. Preheat oven to 500°F.

  2. Season cod with salt and pepper.

  3. In a large shallow baking pan toss zucchini, tomatoes, onions, bell pepper, garlic, and thyme with oil and salt and pepper to taste and spread in one layer.

  4. Roast vegetables in middle of oven 20 minutes, or until they begin to brown.

  5. Arrange fish over vegetables and roast 7 minutes more, or until it just flakes with a fork.

  6. While vegetables and fish are roasting, in a small skillet toast bread crumbs with parsley and salt and pepper to taste over moderate heat, stirring, until golden, about 5 minutes.

  7. Transfer fish carefully to a plate and keep warm, covered.

  8. To pan vegetables add water, soy sauce, lemon juice, and Worcestershire sauce and stir to loosen brown bits from bottom of pan and break up tomatoes.

  9. Divide ragout among 4 plates and top with fish and bread crumbs.

Comments

882,796
Send feedback