Baked Cod with Summer Squash

Baked Cod with Summer Squash

An abundance of summer squash means pairing it with different proteins such as cod and lentils. Thinly sliced zucchini and yellow squash cook quickly with onion in a sauté pan. Add additional fresh herbs if available.

Serves 2

Heat the oven to 350°F. Season 2 6-oz cod filets with the juice of 1 lemon, 1 Tb olive oil, ¼ tsp salt and ½ tsp freshly ground black pepper on a lined sheet pan. Bake for 15 minutes. While the cod is cooking, prepare the summer squash. Chop 1 small yellow onion and cut 2 yellow squash and 2 zucchini into thin slices. In a large skillet over medium-high heat, heat 1 Tb olive oil. Sauté the onion, yellow squash and zucchini for about 5 minutes until the onion is translucent and the yellow squash and zucchini are tender. While the vegetables are sautéing, season them with 1 tsp dried oregano and ¼ tsp salt. When the vegetables are done cooking, stir in 2 Tb chopped flat parsley. Serve cod filets on top of the summer squash in shallow bowls.