Baked Cod And Summer Squash In Foil Packets Recipes

BAKED COD IN FOIL

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine tomatoes, bell pepper, onion, olive oil, basil, and garlic in a bowl and mix well.
• Lay 4 sheets of aluminum foil on a work surface and place 1 cod fillet in the center of each. Spoon tomato mixture evenly on top of the 4 fillets. Drizzle with lemon juice and season with salt and pepper. Place a second sheet of foil on top and seal the edges to make a parcel. Repeat with the remaining fillets and tomato mixture.
• Bake in the preheated oven until cod flakes easily with a fork, about 20 minutes. Remove from the oven and carefully unwrap the parcels. Spoon onto warmed plates and serve immediately.

BAKED COD WITH SUMMER SQUASH

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.

BAKED FISH WITH SUMMER SQUASH

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.