Ingredients for Baked Cod With Summer Squash
- 1/2 cup dried breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 1 medium red bell pepper, chopped
- 2 medium summer squash, chopped
- Salt and freshly ground black pepper, to taste
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 (6-ounce) cod fillets
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How to Make Baked Cod With Summer Squash
- Preheat oven to 400°F (200°C).
- In a small bowl, combine 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1 tablespoon chopped fresh rosemary, and 1 tablespoon olive oil. Mix well and set aside.
- In a large ovenproof skillet (10-12 inch), heat the remaining 1 tablespoon olive oil over medium heat.
- Add 1/2 cup chopped onion and 2 cloves minced garlic. Sauté until the onion is softened, about 5-6 minutes.
- Stir in 1 medium bell pepper (any color), chopped, and 2 medium yellow squash, chopped. Season with salt and pepper to taste.
- Cook, stirring occasionally, for 5 minutes, or until the pepper is crisp-tender.
- Stir in 1 (14.5 ounce) can of diced tomatoes, undrained.
- Bring to a simmer and cook until the sauce slightly thickens, about 3-5 minutes.
- Place 2 (6-ounce) cod fillets on top of the vegetable mixture. Season the cod with salt and pepper.
- Sprinkle the breadcrumb mixture evenly over the cod.
- Bake, uncovered, for 20-25 minutes, or until the cod is cooked through and the breadcrumbs are golden brown. Internal temperature of the cod should reach 145°F (63°C).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
25g
Fat
12g
Carbs
5g
