1+ lb. Cod (or other white fish like haddock, halibut, sable or bass)
1 ½ lbs. mussels rinsed (Discard any that are open before you cook them.)
1 1/2 tablespoon 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 lbs cherry, grape or baby heirloom tomatoes (cut in half to release their juices)

Preheat oven to 400F

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.
In a lightly oiled baking dish, place onion (or leek) slices on the bottom. Scatter sliced fennel over top.
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 Tbs. fresh thyme, and the red pepper flakes.
Place in the oven for 30-35 minutes, giving a good shake, halfway through.
Place the fish on top, nestling among the tomatoes; place mussels alongside of fish. Drizzle any leftover marinade over the fish, mussels, and tomatoes. Place back in the oven and cook about 12-15 minutes or until fish flakes easily with a fork and mussels have opened.
Remove from 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.
Serve with buttered Capellini sprinkled with salt, pepper, and Parmesan. Don’t forget the crusty bread.