Baked Cod with Tomatoes, Zucchini and Lemon

Name: Baked Cod with Tomatoes, Zucchini and Lemon
Ingredients: 3 medium yellow onions, peeled and thinly sliced; 6 tablespoons good olive oil; 1 tablespoon chopped fresh thyme; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 3 pounds cod fillet, or substitute scrod or halibut; 3 pounds cod fillet, or substitute scrod or halibut; 3 pounds cod fillet, or substitute scrod or halibut; 2 to 3 medium tomatoes, blanched, peeled, and thinly sliced; 3 small zucchini, thinly sliced; 1 cup light fish stock, or substitute homemade or canned chicken stock; 1 cup light fish stock, or substitute homemade or canned chicken stock; 1 cup light fish stock, or substitute homemade or canned chicken stock; 1 cup dry white wine; 2 lemon, sliced paper thin; 2 lemon, sliced paper thin; 1-½ tablespoons unsalted butter; ½ cup fresh bread crumbs; 2 tablespoons chopped fresh flat-leaf parsley

Preparation info

Serves
8

Difficulty
Easy

Appears in

Lemons (A Country Garden Cookbook)

By Christopher Idone

Published 1995

About

For best results, rely on a mandoline for thin slices of onion and zucchini and sheets of lemon slices.

Ingredients

3 medium yellow onions, peeled and thinly sliced
6 tablespoons good olive oil
1 tablespoon

Main course

Method

Preheat the oven to 350 degrees F. In an ovenproof baking dish, make a layer of onions on the bottom. Drizzle with half the oil and the thyme, and season with salt and pepper. Place the fish over the onions and layer the tomatoes and zucchini. Pour in the stock and wine to fill the dis