Baked Cod with Squash and Tomato

Active Time: 30 minutes
Total Time: 1 hour 5 minutes

6 servings

Print recipe


  • 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 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
  • FRENCH PANTRY Sel Gris Salt to taste


  1. Boil the potatoes with skin on, until tender (about 20 minutes) then drain and let cool.
  2. When potatoes are cool enough to handle, peel and cut into ¼ inch thick slices.
  3. Preheat oven to 400 °F, place oven rack in center position and place the Medium Round Mold on the Perforated Baking Sheet.
  4. Lay the fillets, skin side down, in Mold and sprinkle with salt and pepper.
  5. 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.
  6. Scatter onion over the top and drizzle with the 1 ½ tablespoons of EVOO, then sprinkle again with salt and pepper, to taste.
  7. 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!


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