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Baked Cod With Summer Squash




Source of Recipe


billk54






List of Ingredients



• 1/4 cup plain dried bread crumbs
  
• 1/4 cup grated parmesan cheese
  
• 1/2 teaspoon rosemary, crumbled
  
• 2 tablespoons olive oil
  
• 1 medium onion, finely chopped
  
• 3 cloves garlic, minced
  
• 1 red bell pepper, diced
  
• 2 medium yellow squash (6 ounces each), halved lengthwise and cut crosswise into 1/4 inch thick slices
  
• 1 teaspoon salt
  
• 1/2 teaspoon black pepper
  
• 1 1/2 cups canned tomatoes, chopped with their juice
  
• 4 skinless, boneless cod fillets (6 ounces each)
  






Instructions



1. Preheat oven to 400 degrees. In a small bowl, stir together bread crumbs, Parmesan, rosemary, and 1 tablespoon of oil; set aside.
   
2. In a large ovenproof nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Add onion and garlic and stir fry seven minutes or until onion is tender.
   
3. Stir in bell pepper, yellow squash, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook, stirring occasionally, five minutes or until pepper is crisp-tender. Stir in tomatoes and 1/4 teaspoon of salt. Bring to a boil and cook seven minutes or until lightly thickened.
   
4. Place cod on top of vegetables and sprinkle with remaining 1/4 teaspoon each salt and pepper. Top with bread crumb mixture.
   
5. Bake, uncovered, 20 minutes or until cod is cooked through and bread crumbs are lightly browned.