COD FILLET WITH ROASTED VEGETABLE RAGOUT

Cod Fillet With Roasted Vegetable Ragout image

Provided by dmcpherr

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Previous Next

24 ounces cod fish fillets, skinless
2 medium zucchini, cut into 1 1/4-inch pieces (about 1 1/2 pounds total)
5 plum tomatoes, halved (about 3/4 pound total)
2 medium red onions, cut into 1/2-inch wedges
1 large yellow bell pepper, cut into 1/2-inch-wide strips
2 large garlic cloves, crushed
4 fresh thyme sprigs
2 teaspoons vegetable oil
1/4 cup fresh breadcrumb
1 tablespoon fresh flat-leaf parsley, chopped before measuring
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce

Steps:

Preheat oven to 500°F.
Season cod with salt and pepper. 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. Roast vegetables in middle of oven 20 minutes, or until they begin to brown. Arrange fish over vegetables and roast 7 minutes, or until it just flakes with a fork.
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.
Transfer fish carefully to a plate and keep warm, covered. To vegetables add water, soy sauce, lemon juice, and Worcestershire sauce and stir to loosen brown bits from bottom of pan and break up tomatoes. Divide ragout among 4 plates and top with fish and bread crumbs.
Serves 4.

Nutrition Facts : Calories 260.9, Fat 4.2, SaturatedFat 0.7, Cholesterol 73.7, Sodium 438.4, Carbohydrate 21.4, Fiber 3.6, Sugar 7, Protein 34.9