Baked Cod With Tomatoes, Zucchini And Lemons - cooking recipe

Ingredients

3 medium yellow onions, peeled and thinly sliced
6 Tbsp. olive oil
1 Tbsp. chopped fresh thyme
kosher salt and freshly ground black pepper
3 lb. cod fillets or scrod or halibut
2 to 3 medium tomatoes, blanched, peeled and thinly sliced
1/2 c. fresh bread crumbs
3 small zucchini, thinly sliced
1 c. light fish stock or chicken stock
1 c. dry white wine
2 lemons, sliced paper thin
1 1/2 Tbsp. unsalted butter
2 Tbsp. chopped fresh flat leaf parsley

Preparation

Preheat oven to 350\u00b0.
In an ovenproof baking dish, make a layer of onions on the bottom.
Drizzle with half the oil and 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 dish halfway.
Sprinkle the remaining oil and thyme on top.
Cover with lemon slices.