This baked fish dish is not boring! I was truly surprised at how much I enjoyed it! I will definitely be making it again.
The thinly sliced squashes combined with the capers, thyme and olive oil, cook along with the cod or halibut. Generously seasoning with salt and pepper brings out the flavors.
Covering with foil for most of the baking time is key. The fish stays tender and the vegetables become soft, juicy, and flavorful.
Served with brown rice you can’t get much healthier for a satisfying summer dinner… and it’s so pretty!
Here’s the recipe..
Baked Fish with Summer Squash (serves 4)
(by Shira Bocar, Martha Stewart.com Food and Cooking)
Ingredients
3 cups thinly sliced mixed summer squashes (about 12 ounces total)
(If possible, look for farmers’ market varieties of squash …Zephyr, cousa, pattypan, or yellow or striped zucchini)
1 tablespoon fresh thyme leaves ( I used lemon thyme)
1 tablespoon capers, drained and rinsed
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 cod or halibut fillets (each 5 ounces), skins removed
4 cocktail tomatoes, thinly sliced
Buttered cooked rice for serving
Directions
Preheat oven to 400 degrees F.
Place squashes, thyme, and capers in a 9-by-13-inch baking dish; drizzle with 2 tablespoons oil and season generously 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 for 15 minutes.
Remove foil and continue to bake until fish is opaque and squashes are tender, about 10 minutes. Serve over rice.
