This is a delicious, colorful, surprisingly easy dish to prepare. Serve it with buttered Capellini, a simple side salad, and crusty bread for a satisfying, healthy seafood meal.

Serves 4-6

Ingredients:

• 1 pound+ Cod (or other white fish like haddock, halibut, sable, or bass)

• 1 ½ pounds mussels rinsed (Discard any that are open before you cook them.)

• 1 ½ tablespoons olive oil

• 3-4 cloves garlic minced

• lemon zest from one lemon

• ½ teaspoon kosher salt

• ¼ teaspoon cracked pepper

• 2 tablespoons fresh thyme (3/4 teaspoon dried thyme= 1 Tbs. fresh)

• ½ of a sweet onion- thinly sliced (or 1 leek white and pale green parts thinly sliced)

• pinch salt and pepper

• lemon juice

• ¼ cup clam juice

• ¼ cup dry white wine

• 1 teaspoon olive oil

• 1 fennel bulb- very thinly sliced

• 1 ½ pounds cherry, grape, or baby heirloom tomatoes (cut in half to release their juices)

Preparation:

Preheat oven to 400F

1. Cut fish into 6-8 pieces. In a medium bowl, mix oil, garlic, salt, pepper, thyme, and lemon zest and toss with the fish and set aside.

2. In a lightly oiled baking dish, place onion (or leek) slices on the bottom. Scatter sliced fennel over top.

3. Drizzle with 2 teaspoons olive oil, a healthy squeeze of lemon juice (no seeds please), wine, and clam juice; top with the tomatoes and sprinkle with a generous 3-finger pinch of salt and pepper, 1 tablespoon fresh thyme, and red pepper flakes.

4. Place in the oven for 30-35 minutes, giving a good shake, halfway through.

5. Place the fish on top, nestling among the tomatoes; place mussels alongside the fish. Drizzle any leftover marinade over the fish, mussels, and tomatoes. Place back in the oven and cook for about 12-15 minutes or until fish flakes easily with a fork and mussels have opened.

6. Remove from the oven and discard any mussels that have not opened. Taste the sauce. If it is not too tart, you can squeeze on a bit more lemon juice, scatter with thyme and serve.

7. Serve with buttered Capellini sprinkled with salt, pepper, and Parmesan. Don’t forget the crusty bread.

Adapted from: https://www.feastingathome.com/baked-haddock-with-roasted-tomato-and-fennel/