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Cod is low in calories and saturated fat. Marinating the fish in lemon juice intensifies the dish's flavor.

Martha Stewart Living, November 2009

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Ingredients

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Directions

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  • Preheat oven to 400 degrees. Place cod fillets in a nonreactive dish, and squeeze lemon on top. Refrigerate for 30 minutes. Sprinkle with 1/4 teaspoon salt, and season with pepper.

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  • Heat 1 tablespoon oil in a medium Dutch oven over medium heat. Add onions; cook until golden brown, about 12 minutes. Add garlic; cook for 3 minutes. Remove from heat. Top with half the zucchini, tomatoes, and thyme. Drizzle with 1 1/2 teaspoons oil, sprinkle with 1/4 teaspoon salt, and season with pepper. Add cod and remaining zucchini, tomatoes, thyme, oil, and salt. Season with pepper.

  • Bake, covered, for 10 minutes. Baste with the juices, and bake, uncovered, for 15 minutes more.

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