COD PROVENCAL

Cod Provencal image

Provided by Martha Stewart

Number Of Ingredients 10

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4 cod fillets (6 ounces each), skinned
1 lemon, halved
3/4 teaspoon coarse salt
Freshly ground pepper
2 tablespoons extra-virgin olive oil
2 small onions, chopped (2 cups)
2 garlic cloves, thinly sliced
1 small zucchini, thinly sliced (2 cups)
4 medium ripe tomatoes, thinly sliced
2 teaspoons fresh thyme, plus 3 sprigs

Steps:

Preheat oven to 400 degrees. Place cod fillets in a nonreactive dish, and squeeze lemon on top. Refrigerate for 30 minutes. Sprinkle with 1/4 teaspoon salt, and season with pepper.
Heat 1 tablespoon oil in a medium Dutch oven over medium heat. Add onions; cook until golden brown, about 12 minutes. Add garlic; cook for 3 minutes. Remove from heat. Top with half the zucchini, tomatoes, and thyme. Drizzle with 1 1/2 teaspoons oil, sprinkle with 1/4 teaspoon salt, and season with pepper. Add cod and remaining zucchini, tomatoes, thyme, oil, and salt. Season with pepper.
Bake, covered, for 10 minutes. Baste with the juices, and bake, uncovered, for 15 minutes more.