Prep 15 mins
Cook 20 mins
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.
- 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)
- 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.
Like another reviewer I was looking for a fish recipe that included squash since I had an abundance of it from a friend. I did have to change it up a little bit just because of ingredients that I had on hand. I used whole wheat Panko crumbs, orange peppers because they also came with the squash, and instead of canned tomatoes, I had a bunch of cherry tomatoes which also came with the squash lol that I chopped and used. I believe because of this mine was not quite as watery as others have mentioned. and finally, I only had fresh rosemary. Overall, this recipe was a hit I absolutely love it my less than favorable fish eating family also enjoyed it as well.
I was looking for a new fish recipe so I decided to give this one a try. It was only OK. It was way too watery & kind of bland for my taste. I even added some thyme before I baked it. The leftovers were better the second day.
I made this due to an abundance of squash I was given. I put in several different kinds and stuck to the remainder of the recipe--it was a HIT. My picky eater ate her plate clean and has asked when we are having this again.