BAKED COD WITH SUMMER SQUASH
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
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
BAKED FISH WITH SUMMER SQUASH
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
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.
BAKED COD AND SUMMER SQUASH IN FOIL PACKETS RECIPE
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
CRISPY BAKED COD
It's a Friday night fish fry - with a twist. This 30 minute cod is baked, not fried, but still has a satisfyingly crispy, crunchy crust. Try baked white potatoes or sweet potatoes, cooked in the microwave to save time, on the side.
Provided by ElizabethKnicely
Categories High Protein
Time 30m
Yield 4 cod fillets, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F In a small skillet over medium-low heat, melt butter. Add garlic and cook, stirring, until fragrant, 30 seconds. Add bread crumbs, stir to coat with butter, then cook, stirring frequently, until light golden brown, about 5 minutes. Remove from heat and stir in parsley and lemon zest. Let cool. Combine mustard and mayonnaise in a small bowl.
- Rinse fish and pat dry. Sprinkle each fillet lightly with salt, then place on a rimmed, foil-lined baking sheet and brush with mustard mixture. Press 1/4 of crumbs onto each fillet.
- Transfer baking sheet to oen and bake until fish is no longer translucent (cut to test) and flakes easily, 10 to 15 minutes. If crumbs aren't sufficiently browned, broil fish 2 inches from heating element until crumbs are crisp and dark golden brown (watching carefully to prevent burning), 2 minutes longer. Serve immediately.
Nutrition Facts : Calories 261.9, Fat 9, SaturatedFat 4.2, Cholesterol 90.3, Sodium 265.8, Carbohydrate 10.7, Fiber 0.9, Sugar 1.1, Protein 32.7
COD WITH ROASTED TOMATOES AND SUMMER SQUASH
Steps:
- Preheat the oven to 250°F. Set a wire rack on a rimmed baking sheet.
- Season the tomatoes with salt and pepper and drizzle with oil. Arrange on the rack, cut sides up. Bake until shriveled around the edges (but not dry), about 35 minutes. Cool, then peel and chop, reserving all of the flesh and juices.
- Raise the oven temperature to 400°F.
- Toss the squash with the chile flakes, 2 tablespoons of the oil, and a pinch of salt. Spread on a rimmed baking sheet. Roast until golden brown, about 17 minutes.
- Meanwhile, heat 1/3 cup of the oil in a medium saucepan over medium-high heat. Add the onion and garlic and season with salt. Cook until golden, about 5 minutes. Add the chile, rosemary, and tomatoes and their juices and simmer for 6 minutes. Fold in the roasted squash and simmer for 2 minutes longer. Keep warm.
- Heat a large ovenproof skillet over high heat until hot. Season the cod with salt and pepper and dust with Wondra. Coat the skillet with oil. When it's almost smoking, add the cod. Cook for 1 minute, then transfer to the oven. Cook until a knife pierces easily through the flesh, about 5 minutes.
- Stir together the herbs and 3 tablespoons of the oil. Season with salt. Divide the tomato-squash stew among 4 shallow bowls. Place a fillet on top and spoon the herb oil over the fish. Serve immediately.
- c'est bon
- Wondra is a superfine flour most commonly used to thicken gravy. I find that it does wonders for getting a thin, crisp golden brown crust on fish.
BAKED COD AND SUMMER SQUASH IN FOIL PACKETS
A perfect easy fish dinner for a solo diner or big dinner party. [Photographs: Yasmin Fahr] This no-fuss 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. Why this recipe works: * The fish and vegetables steam inside individual foil packets, making this a quick-cooking main course that's easy to serve and clean up. * White wine adds aroma and moisture to the packets. Note: This recipe can easily be scaled up or down to serve as many or as few people as you like.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- 1 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.
ROASTED WINTER SQUASH WITH SEARED COD
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
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
PEG'S SUMMER SQUASH BAKE
An easy summer recipe that you are sure to enjoy! Feel free to doctor it up by adding chopped red pepper and/or alternating with zucchini as well.
Provided by Peg
Categories Side Dish Vegetables Squash Summer Squash
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lay the summer squash slices in a single layer in a 9x12-inch baking dish; dot with butter. Sprinkle the Parmesan cheese over the squash.
- Bake in the preheated oven until the squash is tender, bubbling, and golden yellow-brown, about 20 minutes.
Nutrition Facts : Calories 136.2 calories, Carbohydrate 2.9 g, Cholesterol 34.9 mg, Fat 13.1 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 8.2 g, Sodium 159.8 mg, Sugar 1.8 g
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