Baked Cod with Squash and Tomato
Active Time: 30 minutes
Total Time: 1 hour 5 minutes
6 servings
- Medium Round Mold
- Medium Perforated Baking Sheet
- FRENCH PANTRY Sel Gris Salt
- FRENCH PANTRY Rosemary, Basil, Thyme Herb Blend
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Ingredients
- 4 Yukon gold potatoes (1-pound total weight)
- 2 cod fillets (1 pound each, skin intact, pin bones removed)
- any FRENCH PANTRY Pepper to taste
- 1 tomato, sliced ¼ inch thick through the stem end
- 1 yellow summer squash or zucchini, sliced ¼ inch thick on a sharp diagonal
- 1 small yellow onion, sliced
- 1 ½ tablespoon EVOO
- 1 tablespoon FRENCH PANTRY Rosemary, Basil, Thyme Herb Blend
- 1 tablespoon FRENCH PANTRY Dill and Lemon Herb Blend
- FRENCH PANTRY Lemon Thyme Salt Blend
Instructions
- Boil the potatoes with skin on, until tender (about 20 minutes) then drain and let cool.
- When potatoes are cool enough to handle, peel and cut into ¼ inch thick slices.
- Preheat oven to 400 °F, place oven rack in center position and place the Medium Round Mold on the Perforated Baking Sheet.
- Lay the fillets, skin side down, in Mold and sprinkle with salt and pepper.
- Place the potato slices in 2 overlapping rows on top of the cod and place the tomato slices down the middle, alternating them with the squash slices.
- Scatter onion over the top and drizzle with the 1 ½ tablespoons of EVOO, then sprinkle again with salt and pepper, to taste.
- Bake until the fish is opaque throughout (about 35 minutes), remove from oven, sprinkle with the herb blend, and serve immediately.
Enjoy cooking from our bon COOK kitchen to yours!
