Best Baked Cod And Summer Squash In Foil Packets Recipes

BAKED FISH WITH SUMMER SQUASH

Baked Fish with Summer Squash image

Think baked fish is boring? One taste of this catch of the day, and you'll be hooked. Thinly slice the squashes so they cook as swiftly as the cod or halibut, and combine them with capers, thyme, and olive oil. Covering with foil for most of the cooking time is key: The protein stays tender, the vegetables get soft and juicy, and every forkful bursts with flavor.

Provided by Shira Bocar

Categories Food & Cooking Ingredients Seafood Recipes

Time 55m

Number Of Ingredients 8

Ingredients

3 cups thinly sliced mixed summer squashes (12 ounces total)
1 tablespoon fresh thyme leaves
1 tablespoon capers, drained and rinsed
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 cod or halibut fillets (each 5 ounces), skins removed
4 cocktail tomatoes, thinly sliced
Buttered cooked rice, for serving

Steps:

Preheat oven to 400°F. Place squashes, thyme, and capers in a 9-by-13-inch baking dish; drizzle with 2 tablespoons oil and season with salt and pepper. Toss to combine.
Season fish with salt and pepper; arrange over squashes. Top with tomatoes. Drizzle fish and tomatoes with remaining 1 tablespoon oil. Cover with parchment-lined foil and bake 15 minutes.
Remove foil and continue to bake until fish is opaque and squashes are tender, about 10 minutes. Serve with rice.

BAKED COD IN FOIL

Baked Cod in Foil image

Cod is combined with bell pepper, tomatoes, and basil, wrapped in foil, and then baked in the oven for a quick, delicious low-carb dish for weeknights.

Provided by Natalie Titanov

Categories Seafood Fish

Time 45m

Yield 4

Number Of Ingredients 10

Ingredients

2 tomatoes, cubed
1 red bell pepper, seeded and cubed
1 onion, minced
2 tablespoons olive oil
2 tablespoons chopped fresh basil
1 clove garlic, minced
aluminum foil
4 (5 ounce) cod fillets
lemon, juiced
salt and ground black pepper to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Combine tomatoes, bell pepper, onion, olive oil, basil, and garlic in a bowl and mix well.
Lay 4 sheets of aluminum foil on a work surface and place 1 cod fillet in the center of each. Spoon tomato mixture evenly on top of the 4 fillets. Drizzle with lemon juice and season with salt and pepper. Place a second sheet of foil on top and seal the edges to make a parcel. Repeat with the remaining fillets and tomato mixture.
Bake in the preheated oven until cod flakes easily with a fork, about 20 minutes. Remove from the oven and carefully unwrap the parcels. Spoon onto warmed plates and serve immediately.

Nutrition Facts : Calories 216.1 calories, Carbohydrate 10.4 g, Cholesterol 51.9 mg, Fat 8 g, Fiber 3.3 g, Protein 27 g, SaturatedFat 1.1 g, Sodium 146.4 mg, Sugar 4.3 g

BAKED COD WITH SUMMER SQUASH

Baked Cod With Summer Squash image

Another great way to serve cod, especially with all that wonderful summer squash from the Farmer's Market. It's very healthy because you can get away with using very little oil. This recipe comes from the Whole Foods website.

Provided by Kozmic Blues

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup plain dried breadcrumbs
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
1 summer squash, halved and cut into 1/4 inch thick slices
salt & freshly ground black pepper, to taste
1 1/2 cups canned tomatoes, chopped with their juice
2 lbs cod fish fillets (about 4)

Steps:

Preheat oven to 400 degrees.
In a small bowl, mix together bread crumbs, Parmesan, rosemary, and 1 tablespoon of oil; set aside.
In a large ovenproof skillet, heat remaining 1 tablespoon oil over medium heat.
Add onion and garlic and saute until onion is tender about 5-6 minutes.
Stir in bell pepper, yellow squash, salt and pepper to taste.
Cook, stirring occasionally, five minutes or until pepper is crisp-tender.
Stir in tomatoes.
Bring to a boil and cook until lightly thickened (5 minutes).
Place cod on top of vegetables and sprinkle with salt and pepper to taste.
Top with bread crumb mixture.
Bake, uncovered, 20 minutes or until cod is cooked through and bread crumbs are lightly browned.

Nutrition Facts : Calories 345.6, Fat 10.8, SaturatedFat 2.5, Cholesterol 103.3, Sodium 385.9, Carbohydrate 15.6, Fiber 2.7, Sugar 6.3, Protein 45.8

COD & VEGETABLE FOIL PACKETS

Cod & Vegetable Foil Packets image

This dish is abundant with vibrant colors of tasty vegetables. I am making this dish with cod, but this light dish will taste great with salmon, tilapia or any other white fish.

Provided by The Foodgitive

Categories One Dish Meal

Time 20m

Yield 4 Fish Filets, 4 serving(s)

Number Of Ingredients 12

Ingredients

4 cod fish fillets, about 6 oz each
1/2 cup Italian seasoned breadcrumbs
2 tablespoons olive oil
4 teaspoons capers
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon rosemary
2 lemons, -use 1 lemon to zest making sure not to use white plithy part-and juice it- and use the other to cut
8 tablespoons white wine (I use Pinot Grigio)
1 cup grape tomatoes, halved
1 cup thinly sliced red onion
1/2 cup roughly chopped black olives (I use Gaeta olives)

Steps:

Heat oven to 400 degrees
Pat dry each cod filet.
Place filets in a large square of foil.
Brush each filet with olive oil.
Season each with salt, pepper and rosemary.
Mix together breadrumbs, the zest of one lemon, 1 tbsp olive oil and capers.
Place breadcrumb mixture on filets and pat mixture to adhere to fish.
Place 1 lemon slice on each filet.
Arrange tomatoes, onions and olives on fish.
Fold and pinch together two sides of the packet, and fold up the other two sides.
Pour two tablespoons of white wine and 1 tbsp lemon juice in each packet.
Fold and pinch together entire packet, making sure not to rip foil.
Arrange fish packets on a baking sheet.
Bake at 400 degrees for 15 minutes.
Remove from pan and serve immediately.
Be careful not to burn yourself while removing from packet-juice & all.