Baked Cod With Summer Squash Recipe

Ingredients for Baked Cod With Summer Squash

• Dried Breadcrumbs
• Parmesan Cheese
• 1 tablespoon chopped fresh rosemary
• Olive Oil
• 1/2 cup chopped onion
• 2 cloves minced garlic
• Red Bell Pepper
• Summer Squash
• Salt & Freshly Ground Black Pepper
• Canned Tomatoes
• Cod Fish Fillets

How to Make Baked Cod With Summer Squash

1. Preheat oven to 400°F (200°C).
2. 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.
3. In a large ovenproof skillet (10-12 inch), heat the remaining 1 tablespoon olive oil over medium heat.
4. Add 1/2 cup chopped onion and 2 cloves minced garlic. Sauté until the onion is softened, about 5-6 minutes.
5. Stir in 1 medium bell pepper (any color), chopped, and 2 medium yellow squash, chopped. Season with salt and pepper to taste.
6. Cook, stirring occasionally, for 5 minutes, or until the pepper is crisp-tender.
7. Stir in 1 (14.5 ounce) can of diced tomatoes, undrained.
8. Bring to a simmer and cook until the sauce slightly thickens, about 3-5 minutes.
9. Place 2 (6-ounce) cod fillets on top of the vegetable mixture. Season the cod with salt and pepper.
10. Sprinkle the breadcrumb mixture evenly over the cod.
11. 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).