2 Cups Plum Tomato, Quartered 1/4 Tsp Thyme
1 Small Onion, Quartered 1/2 Tsp kosher salt, divided
1 Tbl Orange Zest Freshly ground pepper, to taste
1 Medium Orange 12 Ounce Cod, Boneless, Skinless
1 Tbl Extra Virgin Olive Oil
Preheat oven to 400 degrees.
Combine tomatoes, orange zest, oil and thyme in a 3-quart baking dish. Sprinkle with 1/4 teaspoon salt and pepper; stir to combine. Lay quartered onion on top. Roast until the tomatoes begin to soften and the onion begins to brown. Remove from the oven and Increase oven temperature to 450F.
While vegetables cook, brush one side of the fish with oil and sprinkle with salt and pepper.
Remove the onion from the pan. Place fish oiled side down on top of the vegetables and then oil, salt and pepper the other side. Squeeze orange over everything. Return pan to the oven and bake until the fish is opaque in the center, about 10 to 12 minutes. To serve, divide the fish and vegetables among 2 plates.
Per Serving: 298 Cal (25% from Fat, 44% from Protein, 31% from Carb); 33 g Protein; 8 g Tot Fat; 1 g Sat Fat; 5 g Mono Fat; 24 g Carb; 5 g Fiber; 15 g Sugar; 100 mg Calcium; 1 mg Iron; 691 mg Sodium