Cod With Roasted Tomatoes And Summer Squash Recipes

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ROASTED SQUASH AND TOMATOES



Roasted Squash and Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Number Of Ingredients 0

Steps:

  • Halve, seed and thinly slice 1 small acorn squash; cut 2 medium tomatoes into wedges. Toss the squash and tomatoes with 1 sliced small red onion, 2 smashed garlic cloves, 1 sprig rosemary, 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, and salt and pepper. Roast at 425 degrees F, stirring once, until tender, 40 minutes. Toss with grated parmesan.

BAKED COD AND SUMMER SQUASH IN FOIL PACKETS RECIPE



Baked Cod and Summer Squash in Foil Packets Recipe image

This easy dish of cod cooked in foil packets with squash and fresh herbs is one of the easiest recipes to scale: it works the same whether you make it for one, two, three, four or fourteen people.

Provided by Yasmin Fahr

Categories     Entree     Mains

Time 15m

Yield 4

Number Of Ingredients 11

4 (6-ounce) cod filets or other mild white-fleshed fish
2 medium zucchini, sliced into thin rounds
2 medium yellow summer squash, sliced into thin rounds
1 medium red onion, thinly sliced
Kosher salt and freshly ground black pepper
Crushed red pepper flakes, for sprinkling
2 tablespoons extra-virgin olive oil
2 tablespoons dry white wine
1 lemon, thinly sliced
4 sprigs of fresh thyme
1 tablespoon fresh juice from 1 lemon

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

Nutrition Facts : Calories 307 kcal, Carbohydrate 33 g, Cholesterol 80 mg, Fiber 9 g, Protein 31 g, SaturatedFat 1 g, Sodium 839 mg, Sugar 15 g, Fat 9 g, ServingSize Serves 4, UnsaturatedFat 0 g

ALASKAN COD AND SHRIMP WITH FRESH TOMATO



Alaskan Cod and Shrimp with Fresh Tomato image

This meal is very yummy, juicy, easy to cook, and convenient. My fiancee loves this recipe and wants it everyday. Try it!

Provided by maddy cruise

Categories     Seafood     Fish

Time 25m

Yield 6

Number Of Ingredients 8

2 tablespoons olive oil
6 cloves garlic, minced
5 large tomatoes, chopped
1 teaspoon dried oregano
1 pound Alaskan cod
½ pound large shrimp, peeled and deveined
salt to taste
1 tablespoon dried oregano, or to taste

Steps:

  • Heat the olive oil in a skillet over medium-high heat; cook and stir the garlic in the oil until golden brown, taking care not to burn the garlic. Add the tomatoes and mix well until they release their juices. Stir in 1 teaspoon oregano.
  • Place the cod and shrimp on the tomato mixture; season with salt. Cover skillet and simmer 3 minutes. Flip the cod and season again with salt and 1 tablespoon oregano; re-cover and cook another 3 minutes. Remove the cover and allow to cook until the juice evaporates slightly, 2 to 3 minutes.

Nutrition Facts : Calories 165.8 calories, Carbohydrate 7.6 g, Cholesterol 85.3 mg, Fat 5.7 g, Fiber 2.3 g, Protein 21.3 g, SaturatedFat 0.8 g, Sodium 128.1 mg, Sugar 4.1 g

ROASTED WINTER SQUASH WITH SEARED COD



Roasted Winter Squash With Seared Cod image

Roasting slices of winter squash with nothing more than butter or oil is very effective. It's a preparation that can form the basis of a main dish (as it does here, with cod) or stand alone, especially when sprinkled with a dusting of a good spice mixture.

Provided by Mark Bittman

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 6

8 tablespoons butter
1 1/2 pounds winter squash (preferably butternut) or sweet potato, peeled and cut into 1/4-inch-thick slices
Salt and freshly ground black pepper
1 1/2 pounds cod fillet, in 2 or 4 pieces
Flour for dusting
2 tablespoons balsamic or sherry vinegar

Steps:

  • Preheat oven to 400 degrees. Melt half the butter in a small saucepan.
  • Put 2 tablespoons melted butter in a roasting pan and arrange squash slices in one layer on it. Sprinkle with salt and pepper and drizzle remaining 2 tablespoons melted butter on top. Roast without turning for 20 to 30 minutes, or until squash is tender; keep warm while you finish fish.
  • About 5 minutes before squash is done, put a heavy skillet over medium-high heat for about 2 minutes; add 2 tablespoons butter. Dredge cod pieces lightly in flour and sprinkle with salt and pepper. Add to skillet and turn heat to high; cook, turning only once, until nicely browned on both sides and cooked through (a thin-bladed knife will meet little or no resistance when fish is done).
  • Arrange squash slices on a platter, then top with fish. Add remaining butter to skillet over medium heat; when it sizzles and browns, add vinegar and cook for 10 to 20 seconds more. Pour over all and serve immediately.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 24 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 15 grams, Sodium 877 milligrams, Sugar 7 grams, TransFat 1 gram

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

FISH FILLETS WITH TOMATOES, SQUASH, AND BASIL



Fish Fillets with Tomatoes, Squash, and Basil image

Provided by Bon Appétit Test Kitchen

Categories     Fish     Bake     Quick & Easy     Low Cal     Dinner     Basil     Squash     Zucchini     Summer     Healthy     Yellow Squash     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

2 cups very thinly sliced assorted summer squash (such as zucchini, yellow crookneck, and pattypan)
1/4 cup thinly sliced shallots
1/4 cup thinly sliced fresh basil, divided, plus 1/4 cup basil leaves
20 cherry tomatoes, halved
4 tablespoons dry white wine
4 tablespoons extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
4 6-ounce skinless white flaky fish fillets (such as Atlantic cod or halibut)

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.

ROASTED COD AND TOMATOES WITH BASIL AND WHITE WINE



Roasted Cod and Tomatoes With Basil and White Wine image

This recipe is richer in vegetables, lower in fat and lower in carbs. Adapted from a weight loss website's newsletter.

Provided by lauralie41

Categories     One Dish Meal

Time 40m

Yield 1 fillet, 4 serving(s)

Number Of Ingredients 9

2 cups cherry tomatoes
1 tablespoon olive oil
1/2 teaspoon kosher salt
4 (4 ounce) cod fish fillets, thick fillets
salt
fresh ground black pepper
2 garlic cloves, minced
1 tablespoon fresh basil, chopped
1/2 cup dry white wine, such as Sauvignon Blanc

Steps:

  • Preheat the oven to 400°F
  • In a baking dish large enough to eventually accomodate the cod fillets, place the tomatoes in a single layer. Drizzle 1/2 of the olive oil over the tomatoes and sprinkle with kosher salt. Roast the tomatoes until they are very soft, about 15 to 20 minutes.
  • Remove the tomatoes from the oven and decrease temperature to 350°F Place tomatoes in a small bowl, add the garlic and basil, toss to combine well and set aside.
  • Season the cod fillets with salt and pepper and drizzle remaining olive oil over the fillets. Place the cod in the baking dish the tomatoes were roasted in and pour wine and tomato mixture over the fish. Cover the dish with foil and bake the fish until just cooked through, about 12 to 15 minutes depending on the thickness of the fish. Serve immediately.

Nutrition Facts : Calories 163.4, Fat 4.3, SaturatedFat 0.6, Cholesterol 49.1, Sodium 285.3, Carbohydrate 4.2, Fiber 0.9, Sugar 2.3, Protein 21.1

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.

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