Best Baked Cod And Summer Squash In Foil Packets Recipes

BAKED COD AND SUMMER SQUASH IN FOIL PACKETS RECIPE

Baked Cod and Summer Squash in Foil Packets Recipe image

This easy dish of cod cooked in foil packets with squash and fresh herbs is one of the easiest recipes to scale: it works the same whether you make it for one, two, three, four or fourteen people.

Provided by Yasmin Fahr

Categories Entree Mains

Time 15m

Yield 4

Number Of Ingredients 11

Ingredients

4 (6-ounce) cod filets or other mild white-fleshed fish
2 medium zucchini, sliced into thin rounds
2 medium yellow summer squash, sliced into thin rounds
1 medium red onion, thinly sliced
Kosher salt and freshly ground black pepper
Crushed red pepper flakes, for sprinkling
2 tablespoons extra-virgin olive oil
2 tablespoons dry white wine
1 lemon, thinly sliced
4 sprigs of fresh thyme
1 tablespoon fresh juice from 1 lemon

Steps:

Preheat the oven to 450°F. Season fish with salt and pepper. Arrange 4 large sheets of aluminum foil on a work surface and set 1 fish filet on each piece of foil. Arrange zucchini, squash, and onion around each filet and season with salt and pepper. Sprinkle fish and vegetables with red chile flakes. Drizzle 1/2 tablespoon oil and 1/2 tablespoon wine onto vegetables and fish.
Arrange a few lemon slices on top of each filet and top with a thyme sprig. Wrap foil around fish and vegetables, leaving some air space within each packet, and seal very well. Set packets on a rimmed baking sheet and bake for 8 minutes. Carefully open 1 packet to confirm fish is just cooked through; if not, re-seal packet and return to oven to continue cooking until cooked through. Serve right away, opening packets at the table. This Recipe Appears In One-Pot Wonders: Baked Cod and Summer Squash in Foil Packets

Nutrition Facts : Calories 307 kcal, Carbohydrate 33 g, Cholesterol 80 mg, Fiber 9 g, Protein 31 g, SaturatedFat 1 g, Sodium 839 mg, Sugar 15 g, Fat 9 g, ServingSize Serves 4, UnsaturatedFat 0 g

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 AND SUMMER SQUASH IN FOIL PACKETS

BAKED COD AND SUMMER SQUASH IN FOIL PACKETS image

Categories Fish Bake Quick & Easy Dinner Spring

Yield 4 people

Number Of Ingredients 11

Ingredients

4 (6-ounce) cod filets or other mild white-fleshed fish
2 medium zucchini, sliced into thin rounds
2 medium yellow summer squash, sliced into thin rounds
1 medium red onion, thinly sliced
Kosher salt and freshly ground black pepper
Crushed red pepper flakes, for sprinkling
2 tablespoons extra-virgin olive oil
2 tablespoons dry white wine
1 lemon, thinly sliced
4 sprigs of fresh thyme
1 tablespoon fresh juice from 1 lemon

Steps:

Preheat the oven to 450°F. Season fish with salt and pepper. Arrange 4 large sheets of aluminum foil on a work surface and set 1 fish filet on each piece of foil. Arrange zucchini, squash, and onion around each filet and season with salt and pepper. Sprinkle fish and vegetables with red chile flakes. Drizzle 1/2 tablespoon oil and 1/2 tablespoon wine onto vegetables and fish. 2 Arrange a few lemon slices on top of each filet and top with a thyme sprig. Wrap foil around fish and vegetables, leaving some air space within each packet, and seal very well. Set packets on a rimmed baking sheet and bake for 8 minutes. Carefully open 1 packet to confirm fish is just cooked through; if not, re-seal packet and return to oven to continue cooking until cooked through. Serve right away, opening packets at the table.

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.