Baked Cod And Summer Squash In Foil Packets Recipes

BAKED COD AND SUMMER SQUASH IN FOIL PACKETS RECIPE

Steps:

• Preheat the oven to 450°F. Season fish with salt and pepper. Arrange 4 large sheets of aluminum foil on a work surface and set 1 fish filet on each piece of foil. Arrange zucchini, squash, and onion around each filet and season with salt and pepper. Sprinkle fish and vegetables with red chile flakes. Drizzle 1/2 tablespoon oil and 1/2 tablespoon wine onto vegetables and fish.
• Arrange a few lemon slices on top of each filet and top with a thyme sprig. Wrap foil around fish and vegetables, leaving some air space within each packet, and seal very well. Set packets on a rimmed baking sheet and bake for 8 minutes. Carefully open 1 packet to confirm fish is just cooked through; if not, re-seal packet and return to oven to continue cooking until cooked through. Serve right away, opening packets at the table. This Recipe Appears In One-Pot Wonders: Baked Cod and Summer Squash in Foil Packets

BAKED COD IN FOIL

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine tomatoes, bell pepper, onion, olive oil, basil, and garlic in a bowl and mix well.
• Lay 4 sheets of aluminum foil on a work surface and place 1 cod fillet in the center of each. Spoon tomato mixture evenly on top of the 4 fillets. Drizzle with lemon juice and season with salt and pepper. Place a second sheet of foil on top and seal the edges to make a parcel. Repeat with the remaining fillets and tomato mixture.
• Bake in the preheated oven until cod flakes easily with a fork, about 20 minutes. Remove from the oven and carefully unwrap the parcels. Spoon onto warmed plates and serve immediately.

BAKED FISH WITH SUMMER SQUASH

Steps:

• Preheat oven to 400°F. Place squashes, thyme, and capers in a 9-by-13-inch baking dish; drizzle with 2 tablespoons oil and season with salt and pepper. Toss to combine.
• Season fish with salt and pepper; arrange over squashes. Top with tomatoes. Drizzle fish and tomatoes with remaining 1 tablespoon oil. Cover with parchment-lined foil and bake 15 minutes.
• Remove foil and continue to bake until fish is opaque and squashes are tender, about 10 minutes. Serve with rice.

BAKED COD AND SUMMER SQUASH IN FOIL PACKETS

Steps:

• Preheat the oven to 450°F. Season fish with salt and pepper. Arrange 4 large sheets of aluminum foil on a work surface and set 1 fish filet on each piece of foil. Arrange zucchini, squash, and onion around each filet and season with salt and pepper. Sprinkle fish and vegetables with red chile flakes. Drizzle 1/2 tablespoon oil and 1/2 tablespoon wine onto vegetables and fish. 2 Arrange a few lemon slices on top of each filet and top with a thyme sprig. Wrap foil around fish and vegetables, leaving some air space within each packet, and seal very well. Set packets on a rimmed baking sheet and bake for 8 minutes. Carefully open 1 packet to confirm fish is just cooked through; if not, re-seal packet and return to oven to continue cooking until cooked through. Serve right away, opening packets at the table.

GRILLED GARDEN SQUASH WITH FRESH HERBS (FOIL PACKET)

Steps:

• 1. Start by making a fairly large packet out of heavy duty foil. Make sure you seal up the sides well so the butter wont leak out.
• 2. slice or cube up the 1/2 stick of butter and spread the pieces throughout the inside of the foil packet.
• 3. slice your freshly picked summer squash into 1/8" or thinner slices. the best squash for this recipe is yellow crookneck or any small sized summer squash like zucchini. spread slices evenly throughout foil packet.
• 4. thinly slice 1/2 a purple onion, add to packet along with fresh garden basil (about 5 to 7 leaves, i use the blooms pulled off the stem too), chopped fresh garden chives, thinly sliced red bell pepper (optional- some people can't digest these), and then sprinkle in white pepper, sea salt or garlic salt to taste.
• 5. seal up the 3rd edge on your foil packet and lay flat on the grill -- indirect heat (do not cook directly over the flame). cook each side of the packet for about 20 minutes, depending on how many squash you have in there the cooking time will vary.

BAKED COD WITH SUMMER SQUASH

Steps:

• Preheat oven to 400 degrees.
• In a small bowl, mix together bread crumbs, Parmesan, rosemary, and 1 tablespoon of oil; set aside.
• In a large ovenproof skillet, heat remaining 1 tablespoon oil over medium heat.
• Add onion and garlic and saute until onion is tender about 5-6 minutes.
• Stir in bell pepper, yellow squash, salt and pepper to taste.
• Cook, stirring occasionally, five minutes or until pepper is crisp-tender.
• Stir in tomatoes.
• Bring to a boil and cook until lightly thickened (5 minutes).
• Place cod on top of vegetables and sprinkle with salt and pepper to taste.
• Top with bread crumb mixture.
• Bake, uncovered, 20 minutes or until cod is cooked through and bread crumbs are lightly browned.

GRILLED SUMMER SQUASH

Steps:

• In a large bowl, combine all ingredients. Divide between two double thicknesses of heavy-duty foil (about 18 in. x 12 in.). Fold foil around vegetable mixture and seal tightly., Grill, covered, over medium heat for 10-15 minutes or until vegetables are tender. Open foils carefully to allow steam to escape.

FISH FILLETS WITH TOMATOES, SQUASH, AND BASIL

Steps:

• Place four 14x12" sheets of parchment paper, or heavy-duty foil if grilling, on a work surface. Divide squash among parchment sheets, arranging on one side of sheet in thin layers. Sprinkle shallots and sliced basil over, dividing equally. Scatter tomato halves around squash. Drizzle each packet with 1 tablespoons wine and 1/2 tablespoon oil (add 1/2 tablespoon water to each if grilling). Season with salt and pepper. Place a fish fillet atop each portion. Season with salt and pepper; drizzle 1/2 tablespoon oil over each.
• Fold parchment over mixture and crimp edges tightly to form a sealed packet. DO AHEAD: Can be made 4 hours ahead. Chill. Let stand at room temperature for 15 minutes before continuing.
• Preheat oven to 400°F. Place packets in a single layer on a large rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Bake or grill fish until just cooked through (a toothpick poked through the parchment will slide through fish easily), about 10 minutes. Carefully cut open packets (steam will escape). Garnish with basil leaves.