Prep Time : 15
Cook Time :  45 for veggies and an additional 10-12 minutes for fish
Yield : 4 servings

Ingredients:

1 pound ripe but firm small round or plum tomatoes, cut into 1/2-inch-thick wedges
2 medium yellow onions, cut into 1/4-inch-thick wedges
1 tablespoon finely slivered orange zest (see Tips)
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh thyme leaves, plus sprigs for garnish
1/2 teaspoon kosher salt, divided
Freshly ground pepper, to taste
1 pound boneless, skinless cod (see Tips) or other thick-cut, firm-fleshed fish, cut into 4 equal portions

Directions:

Preheat oven to 400°F.

Combine tomatoes, onions, orange zest, oil and chopped thyme in a 3-quart glass or ceramic baking dish. Sprinkle with 1/4 teaspoon salt and pepper; stir to combine.

Roast, stirring occasionally, until the onions are golden and brown on the edges, about 45 minutes.

Remove from the oven. Increase oven temperature to 450°F.

Push the vegetables aside, add fish and season with the remaining 1/4 teaspoon salt and pepper; spoon the vegetables over the fish.

Return the baking dish 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 4 plates and garnish with thyme sprigs.

Nutrition:

Per serving: 160 calories; 5 g fat (1 g sat, 3 g mono); 43 mg cholesterol; 11 g carbohydrates; 0 g added sugars; 20 g protein; 2 g fiber; 308 mg sodium; 528 mg potassium.

Nutrition Bonus: Vitamin C (60% daily value), Vitamin A (16% dv), Potassium (15% dv).

Carbohydrate Servings: 1

Exchanges: 1 1/2 vegetable, 3 very lean meat, 1 fat

My notes:  

I made this with wild rice.  The whole family loved it. 

Recipe found on: http://www.eatingwell.com