Baked Cod With Tomatoes, Zucchini And Lemons Recipe - Cooking Index
Baked Cod With Tomatoes, Zucchini And Lemons Recipe - Cooking Index
For best results, rely on a vegetable slicer, or mandoline, for thin slices of onion and zucchini and sheets of lemon slices.
Type: Fish| 3 | Yellow onions - thinly sliced (medium) | |
| 6 tablespoons | Good olive oil | |
| 1 tablespoon | Chopped fresh thyme | |
| Kosher salt - to taste | ||
| Black pepper, freshly ground - to taste | ||
| 3 lbs | Cod fillets | |
| (or substitute scrod or halibut fillets) | ||
| 2 | Blanched, peeled, thinly sliced tomatoes - to 3 med tomatoes (medium) | |
| 3 | Zucchini - thinly sliced (small) | |
| 1 cup | Light fish stock | |
| (or homemade or canned chicken stock) | ||
| 1 cup | Dry white wine | |
| 2 | Lemons - sliced paper thin | |
| 1 1/2 tablespoons | Unsalted butter | |
| 1/2 cup | Fresh bread crumbs | |
| 2 tablespoons | Chopped fresh flat-leaf parsley |
Preheat the oven to 350 degrees. 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.
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. This recipe serves 8.
Source:
LEMONS: A COUNTRY GARDEN COOKBOOK by Christopher Idone (c) 1993 - Collins Publishers, a division of Harper Collins, San Francisco, CA - 96 pages - $19.95 - As reprinted in the Sep/Oct, 1993 issue of Cookbook Digest
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