Roasted Cod, Tomatoes, Orange & Onions

1 pound ripe but firm small round or plum tomatoes, cut into 1/2-inch-thick wedges

2 medium yellow onions, cut into 1/4-inch-thick wedges

1 tablespoon finely slivered orange zest

1 tablespoon extra-virgin olive oil

1 tablespoon chopped fresh thyme leaves, plus sprigs for garnish

1/2 teaspoon kosher salt, divided

Freshly ground pepper, to taste

1 pound boneless, skinless cod, or other thick-cut, firm-fleshed fish, cut into 4 equal portions

Preheat oven to 400°F.
Combine tomatoes, onions, orange zest, oil and chopped thyme in a 3-quart glass or ceramic baking dish. Sprinkle with 1/4 teaspoon salt and pepper; stir to combine.
Roast, stirring occasionally, until the onions are golden and brown on the edges, about 45 minutes. Remove from the oven. Increase oven temperature to 450°F.

Push the vegetables aside, add fish and season with the remaining 1/4 teaspoon salt and pepper; spoon the vegetables over the fish.

Return the baking dish to the oven and bake until the fish is opaque in the center, about 10 to 12 minutes. To serve, divide the fish and vegetables among 4 plates and garnish with thyme sprigs.
Makes 4 servings.

Courtesy of EatingWell

Per serving: 160 calories; 5 g fat (1 g saturated fat, 3g mono unsaturated fat); 43 mg cholesterol; 11 g carbohydrates; 20 g protein; 2 g fiber; 308 mg sodium; 0 mg potassium

Nutrtion Bonus: Vitamin C (60% daily value), Selenium (42% dv), Potassium (15% dv).

Exchanges: 1 1/2 vegetable, 3 very lean meat, 1 fat

Carbohydrate Servings: 1

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