COD PROVENCAL

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Cod Provencal image

Cod is low in calories and saturated fat. Marinating the fish in lemon juice intensifies the dish's flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

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.

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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #main-dish     #seafood     #french     #european     #fish     #saltwater-fish     #cod

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