Roasted Cod, Tomatoes, Orange and Onions

• 1 pound italian plum (roma) tomatoes ripe but firm small round, cut into 1/2-inch-thick wedges
• 2 medium yellow onion cut into 1/4-inch-thick wedges
• 1 tablespoon orange zest finely slivered
• 1 tablespoon olive oil, extra-virgin
• 1 tablespoon thyme chopped fresh, plus sprigs for garnish
• 1/2 teaspoon kosher salt divided
• 1 x black pepper freshly ground to taste
• 1 pound fish, cod boneless, skinless, or other thick-cut, firm-fleshed fish, cut into 4 equal portions

1. Preheat oven to 400 degrees F.
2. Combine tomatoes, onions, orange zest, oil and chopped thyme in a 3-quart glass or ceramic baking dish.
3. Sprinkle with 1/4 teaspoon salt and pepper; stir to combine.
4. Roast, stirring occasionally, until the onions are golden and brown on the edges, about 45 minutes.
5. Remove from the oven.
6. Increase oven temperature to 450 degrees F.
7. Push the vegetables aside, add fish and season with the remaining 1/4 teaspoon salt and pepper; spoon the vegetables over the fish.
8. Return the baking dish to the oven and bake until the fish is opaque in the center, about 10 to 12 minutes.
9. To serve, divide the fish and vegetables among 4 plates and garnish with thyme sprigs.

italian plum, yellow onion, orange zest, olive oil, thyme, kosher salt, black pepper, fish

Taken from recipeland.com/recipe/v/roasted-cod-tomatoes-orange-oni-49554 (may not work)