Cod Provençal

Inspiration:
Martha Stewart Living


Ingredients:

• 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 T 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 1.5 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.

Nutritional Information (per 1/4th recipe):
317 calories, 2g saturated fat, 8g unsaturated fat, 80mg cholesterol, 8g carbohydrate, 465mg sodium, 46g protein, 2g fiber


Notes:

• Caramelizing the onions properly is very important. You want a deep golden brown, not burned. The delicious flavor is the base of the entire dish.
  
• I think I will put all of the zucchini under the fish next time I make this. The zucchini cooked in the amazing broth was tastier than the zucchini that cooked on top of the fish.
• I think this will be a recipe in our regular rotation-- fast, healthy, delicious.
• Taking photos when it gets dark so early is difficult-- this tasted better than it looks here!
  

Tim's Rating: 9.5/10
Liz's Rating: 9.5/10