Description
The vegetable ragout creates a deep rich bed for the flaky cod fillets. Toasted bread crumbs add a crunchy compliment. This recipe is low in fat and high in flavor.
Ingredients
- Cod Fish Fillets
- Zucchini
- Plum Tomatoes
- Red Onions
- Yellow Bell Pepper
- Garlic Cloves
- Fresh Thyme Sprigs
- Vegetable Oil
- Fresh Breadcrumb
- Fresh Flat-leaf Parsley
- Hot Water
- Soy Sauce
- Fresh Lemon Juice
- Worcestershire Sauce
Instructions
- Preheat oven to 500f
- 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 more, 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 pan 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