cod provencal

i made this on sunday and it was a big hit. a refreshing switch from the heavy comfort food i have been craving lately. a heart-warming one-pot dinner low in calories and high in flavor...

via martha stewart living.

COD PROVENCAL

4 cod fillets (6 ounces each), skinned

1 lemon, halved

1/4 teaspoon coarse salt

freshly ground pepper

2 T extra-virgin olive oil

2 small onions, chopped (2 cups)

2 garlic cloves, thinly sliced

1 small zucchini, thinly sliced

4 medium-ripe tomatoes, thinly sliced

2 t fresh thyme, plus 3 sprigs

instructions:

1. preheat oven to 400F. place cod filets in a nonreactive dish, and squeeze lemon on top. refrigerate for 30 minutes. sprinkle with 1/4 teaspoon salt, and season with pepper.

2. 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 t oil, sprinkle with 1/4 teaspoon salt, and season with pepper. add cod and remaining zucchini, tomatoes, thyme, oil, and salt. season with pepper.

3.bake, covered, for 10 minutes. baste with the juices, and bake, uncovered, for 15 minutes more.

enjoy.

xoxo

elle.