Ingredients
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2 medium zucchini, cut into 1 1/4 inch pieces (about 1 1/2 pounds total)
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5 plum tomatoes, halved (about 3/4 pound total)
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1 large yellow bell pepper, cut into 1/2 inch-wide strips
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2 garlic cloves, crushed
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4 fresh thyme sprigs
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2 teaspoons vegetable oil
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1/4 cup fresh breadcrumb
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1 tablespoon chopped fresh flat-leaf parsley
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2 tablespoons hot water
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1 tablespoon soy sauce
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1 tablespoon fresh lemon juice
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2 teaspoons Worcestershire sauce
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2 medium red onions, cut into 1/2 inch wedges
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4 (6 ounce) skinless cod fish fillets
Instructions
- Preheat oven to 500°F.
- 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.