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"Closet Cooking is one of my favorite blogs. It&amp;#039;s written by a Toronto-based home cook with a tiny kitchen whose creative and experimental recipes almost always make me hungry. Everything he makes is full of seasonal flavors and bright colors. (It helps that his photography is gorgeous, too.) This recipe for gigantes plaki led to my fish with tomatoes and baby limas. The stew beneath the fish takes a few more steps than strictly necessary, but the flavor is deep with the dill adding an herbal undertone. The leftover lima mixture was absolutely wonderful with pasta the next night.   I love laying a piece of fish over stewed vegetables to bake; the fish benefits from the moisture beneath it and any juices released by the fish are absorbed by the stew. I started this by cooking some dried baby limas using the 90-minute method. Then I cooked about 1/2 cup diced carrots, 1/2 diced onion and 1 diced rib celery until soft; I added 2 sliced garlic cloves and some red pepper flakes, then a 15-ounce can of diced tomatoes and 1/2 teaspoon each paprika and oregano. Simmered for 30 minutes, then added the cooked lima beans, some of their cooking liquid, a teaspoon dried dill, salt and pepper. Poured into a baking dish, laid frozen cod fillets on top, seasoned them with salt, pepper and dried dill and baked in a 350-degree oven until the fish was cooked through, about 45 minutes. We ate it piled on top of good bread.  More fish:  Baja Fish Tacos Crunchy Fish Sticks and Smashed Potatoes Salmon with Curry Yogurt Sauce \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
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