Baked Cod With Summer Squash |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. Ingredients:
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) |
Directions:
1. Preheat oven to 400 degrees.
2. In a small bowl, mix together bread crumbs, Parmesan, rosemary, and 1 tablespoon of oil; set aside.
3. In a large ovenproof skillet, heat remaining 1 tablespoon oil over medium heat.
4. Add onion and garlic and saute until onion is tender about 5-6 minutes.
5. Stir in bell pepper, yellow squash, salt and pepper to taste.
6. Cook, stirring occasionally, five minutes or until pepper is crisp-tender.
7. Stir in tomatoes.
8. Bring to a boil and cook until lightly thickened (5 minutes).
9. Place cod on top of vegetables and sprinkle with salt and pepper to taste.
10. Top with bread crumb mixture.
11. Bake, uncovered, 20 minutes or until cod is cooked through and bread crumbs are lightly browned.
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