Baked Cod with Summer Squash
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 cup dried bread crumbs1/2 cup grated Parmesan cheese1/2 tsp rosemary, crumbled2 1/2 TB olive oil1 medium onion3 garlic cloves, minced1 red bell pepper, diced3 medium yellow summer squash, halved, then sliced1 tsp salt1/2 tsp pepper28 oz can diced tomatoes with juice
Preheat oven to 400. In small bowl, stir together bread crumbs, Parmesan, rosemary, and 1 1/2 tbsp of oil. Set aside.
In large ovenproof skillet, heat remaining oil over medium heat. Add onion and garlic and stirfry until onion is tender.
Stir in bell pepper, yellow squash, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook until pepper is crisp-tender, about 5 minutes. Stir in tomatoes and 1/4 teaspoon of salt. Bring to a boil and cook about 7 minutes until lightly thickened.
Place cod on vegetables and sprinkle with 1/4 tsp of pepper and salt. Top with bread crumb mixture. Bake uncovered for about 20 minutes or until cod is cooked through and bread crumbs lightly browned.
Serving Size: makes 4 or more servings
Number of Servings: 4
Recipe submitted by SparkPeople user REENYBEANS.
In large ovenproof skillet, heat remaining oil over medium heat. Add onion and garlic and stirfry until onion is tender.
Stir in bell pepper, yellow squash, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook until pepper is crisp-tender, about 5 minutes. Stir in tomatoes and 1/4 teaspoon of salt. Bring to a boil and cook about 7 minutes until lightly thickened.
Place cod on vegetables and sprinkle with 1/4 tsp of pepper and salt. Top with bread crumb mixture. Bake uncovered for about 20 minutes or until cod is cooked through and bread crumbs lightly browned.
Serving Size: makes 4 or more servings
Number of Servings: 4
Recipe submitted by SparkPeople user REENYBEANS.
Nutritional Info Amount Per Serving
- Calories: 349.2
- Total Fat: 8.8 g
- Cholesterol: 84.2 mg
- Sodium: 890.9 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 5.8 g
- Protein: 41.1 g
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