Baked Cod With Summer Squash

READY IN: 35mins
Recipe by Kozmic Blues

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.

Top Review by Darryl T.

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.

Ingredients Nutrition


  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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