Cod Fillet with Roasted Vegetable Ragoût

• four 6-ounce pieces skinless cod fillet
• 2 medium zucchini (about 1 1/2 pounds total), cut into 1 1/4-inch pieceszucchini
• 5 plum tomatoes (about 3/4 pound total), halvedplum
• 2 medium red onions, cut into 1/2-inch wedgesred-onion
• 1 large yellow bell pepper, cut into 1/2-inch-wide stripsbell-pepper
• 2 large garlic cloves, crushedgarlic
• 4 fresh thyme sprigsthyme
• 2 teaspoons vegetable oilvegetable-oil
• 1/4 cup fresh bread crumbsbread-crumbs
• 1 tablespoon chopped fresh flat-leafed parsley leaves
• 2 tablespoons waterwater
• 1 tablespoon soy saucesoy-sauce
• 1 tablespoon fresh lemon juicelemon-juice
• 2 teaspoons Worcestershire sauceworcestershire

1. 01Preheat oven to 500°F.
2. 02Season cod with salt and pepper. 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. Roast vegetables in middle of oven 20 minutes, or until they begin to brown. Arrange fish over vegetables and roast 7 minutes, or until it just flakes with a fork.

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