Dacor Wall Ovens manual Oven-Roasted Vegetables and Cod Fillet

Cod Fillet

Default Mode and Temperatures: Pure Convection™ Sear/375˚

Suggested Time: 20 minutes

Tips: Use rimmed cookie sheet. Use rack position 2. Cook until opaque.

Path to reach this function: DACOR GUIDE-FISH-#1 Cod Fillet

Oven-Roasted Vegetables and Cod Fillet

(4)6 ounce pieces skinless cod fillet, about 1 inch thick 2 medium zucchini, cut into 11⁄4-inch pieces

5 plum tomatoes (about 3⁄4 pound total), halved 2 medium red onions, cut into 1⁄2-inch wedges

1 large yellow bell pepper, cut into 1⁄2-inch-wide strips 2 large garlic cloves, crushed

4 fresh thyme sprigs

2 teaspoons vegetable oil

1⁄4 cup fresh breadcrumbs

1 Tablespoon chopped flat-leaf parsley

2 Tablespoons water

1 Tablespoon soy sauce

1 Tablespoon fresh lemon juice

2 teaspoons Worcestershire sauce

Adjust oven rack to position 2. Season cod with salt and pepper. Set aside. 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. In a small mixing bowl, combine soy sauce, lemon juice, and Worcestershire sauce. Drizzle over vegetables and toss to coat. Place vegetables in oven. In Dacor Guide, select Cod Fillet. Roast vegetables in middle of oven 20 minutes, or until they begin to brown, tossing occasionally. Arrange fish over vegetables. Roast an additional 10-15 minutes, 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.

After Roasting: Divide vegetables among 4 plates and top with fish and bread crumbs.

Serves 4.

RECIPES

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