Baked Cod With Summer Squash
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) ⓘ
Instructions
- 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 & Diet Analysis (per serving)
670
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).