1 lb Cod (or other white fish like haddock, ; halibut, sable or bass)
1 1/2 tablespoon olive oil
3 cloves garlic, minced
lemon zest from one lemon
½ teaspoon kosher salt
¼ teaspoon cracked pepper
1 tablespoon thyme
½ of a sweet onion, thinly sliced
pinch salt and pepper
juice of one lemon
1 teaspoon olive oil
1 bunch Fresh parsley, finely chopped
1 lbs cherry ; grape or baby heirloom tomatoes
Instructions
Preheat oven to 400F
Cut fish into as many pieces as you'd like and place in a mixing bowl. Mix in oil, garlic, salt, pepper, thyme and lemon zest. Toss with fish, set aside.
In a lightly oiled baking dish, place onion slices on the bottom, then scatter chopped parsley over top. Drizzle with olive oil, lemon juice from ½ a lemon, then top with tomatoes. Sprinkle dish generously with salt and pepper.
Place in the oven for 30-35 minutes, giving a good shake, halfway through. Place the white fish overtop, nestling among the tomatoes. Drizzle any left over marinade over the fish and tomatoes. Place back in the oven and cook 7-8 minutes or until fish cooks to desired done-ness, then remove from oven.
Squeeze with remaining ½ lemon, scatter with thyme and serve.
FoodPals Tip: When salting the veggies, use at least three pinches of salt and pepper. Try to make sure each ingridient in the pan is coated.