Baked Cod With Summer Squash Recipes

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BAKED FISH WITH SUMMER SQUASH



Baked Fish with Summer Squash image

Think baked fish is boring? One taste of this catch of the day, and you'll be hooked. Thinly slice the squashes so they cook as swiftly as the cod or halibut, and combine them with capers, thyme, and olive oil. Covering with foil for most of the cooking time is key: The protein stays tender, the vegetables get soft and juicy, and every forkful bursts with flavor.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 55m

Number Of Ingredients 8

3 cups thinly sliced mixed summer squashes (12 ounces total)
1 tablespoon fresh thyme leaves
1 tablespoon capers, drained and rinsed
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 cod or halibut fillets (each 5 ounces), skins removed
4 cocktail tomatoes, thinly sliced
Buttered cooked rice, for serving

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 WITH SUMMER SQUASH



Baked Cod With Summer Squash image

Another great way to serve cod, especially with all that wonderful summer squash from the Farmer's Market. It's very healthy because you can get away with using very little oil. This recipe comes from the Whole Foods website.

Provided by Kozmic Blues

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup plain dried breadcrumbs
1/4 cup grated parmesan cheese
1/2 teaspoon rosemary, crumbled
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 summer squash, halved and cut into 1/4 inch thick slices
salt & freshly ground black pepper, to taste
1 1/2 cups canned tomatoes, chopped with their juice
2 lbs cod fish fillets (about 4)

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.

Nutrition Facts : Calories 345.6, Fat 10.8, SaturatedFat 2.5, Cholesterol 103.3, Sodium 385.9, Carbohydrate 15.6, Fiber 2.7, Sugar 6.3, Protein 45.8

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