Eastern Cod With Roasted Vegetables

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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.

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Steps

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Preheat oven to 500f.

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Season cod with salt and pepper.

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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.

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Roast vegetables in middle of oven 20 minutes , or until they begin to brown.

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Arrange fish over vegetables and roast 7 minutes more , or until it just flakes with a fork.

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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.

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Transfer fish carefully to a plate and keep warm , covered.

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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.

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Divide ragout among 4 plates and top with fish and bread crumbs.

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Ingredients

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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