Baked Cod With Summer Squash |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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WW friendly version of Kozmic Blues' recipe by the same name ( /recipe/baked-cod-with-summer-squash-98737). 6 points per serving. Ingredients:
1/4 cup whole wheat breadcrumbs, seasoned |
1/2 teaspoon ground rosemary |
1 tablespoon olive oil |
1 cooking spray |
1 medium onion, finely chopped |
3 garlic cloves, 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 |
Directions:
1. Preheat oven to 400 degrees.
2. In a small bowl, mix together bread crumbs, rosemary, and oil; set aside.
3. Spray a large ovenproof skillet with cooking spray, heat 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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