COD WITH ROASTED TOMATOES AND SUMMER SQUASH
Steps:
- Preheat the oven to 250°F. Set a wire rack on a rimmed baking sheet.
- Season the tomatoes with salt and pepper and drizzle with oil. Arrange on the rack, cut sides up. Bake until shriveled around the edges (but not dry), about 35 minutes. Cool, then peel and chop, reserving all of the flesh and juices.
- Raise the oven temperature to 400°F.
- Toss the squash with the chile flakes, 2 tablespoons of the oil, and a pinch of salt. Spread on a rimmed baking sheet. Roast until golden brown, about 17 minutes.
- Meanwhile, heat 1/3 cup of the oil in a medium saucepan over medium-high heat. Add the onion and garlic and season with salt. Cook until golden, about 5 minutes. Add the chile, rosemary, and tomatoes and their juices and simmer for 6 minutes. Fold in the roasted squash and simmer for 2 minutes longer. Keep warm.
- Heat a large ovenproof skillet over high heat until hot. Season the cod with salt and pepper and dust with Wondra. Coat the skillet with oil. When it's almost smoking, add the cod. Cook for 1 minute, then transfer to the oven. Cook until a knife pierces easily through the flesh, about 5 minutes.
- Stir together the herbs and 3 tablespoons of the oil. Season with salt. Divide the tomato-squash stew among 4 shallow bowls. Place a fillet on top and spoon the herb oil over the fish. Serve immediately.
- c'est bon
- Wondra is a superfine flour most commonly used to thicken gravy. I find that it does wonders for getting a thin, crisp golden brown crust on fish.
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William Watson
w_william@gmail.comI would definitely make this recipe again. It's easy to follow and the results are amazing!
Travis Hewitt
h-t36@yahoo.comThis recipe is a great way to use up leftover cod. I made it with some cod that I had leftover from another meal and it was delicious.
rms vijerathne
r-v@gmail.comI'm not a big fan of fish, but this recipe changed my mind. The cod was cooked perfectly and the roasted vegetables were delicious.
Rana Muhammad Yar Foji Noon
noon-r96@hotmail.comI made this recipe for a potluck and it was a huge hit! Everyone loved the cod and the roasted vegetables.
Joan O'Hickey
joan@gmail.comThis recipe is a great way to get your kids to eat vegetables. My kids loved the roasted squash and tomatoes.
adugna desalge
d-adugna59@hotmail.frI'm always looking for new ways to cook cod, and this recipe didn't disappoint. The fish was flaky and flavorful, and the roasted vegetables were a great addition.
Dive Rhymes
rhymes15@yahoo.comI would give this recipe a 10/10. The cod was cooked to perfection and the roasted vegetables were delicious. I highly recommend this dish.
Basit Malik
b-m@gmail.comThis recipe is a keeper! I've made it several times and it's always a hit with my family and friends.
Lucas Gudino
g-l7@aol.comI'm not a big fan of cod, but this recipe changed my mind. The fish was flaky and flavorful, and the roasted vegetables were the perfect accompaniment.
Bradford Carter
bradford.carter63@hotmail.comThis dish is a great way to use up summer squash. The roasted vegetables are a delicious and healthy side dish.
Michael Salas
salas_m@hotmail.comI love this recipe! The cod is always cooked perfectly and the roasted vegetables are so flavorful. I highly recommend this dish.
ABC Ripon khan
abcr@hotmail.frThis recipe was easy to follow and the results were amazing! The cod was cooked perfectly and the roasted vegetables were delicious. I will definitely be making this again.
Elnayyli Dz
d.e16@gmail.comI made this dish for a dinner party and it was a huge success! Everyone raved about the cod and the roasted vegetables. I will definitely be making this again.
Axo
axo2@yahoo.comThis cod with roasted tomatoes and summer squash was a hit with my family! The fish was flaky and flavorful, and the vegetables were perfectly roasted. I loved the combination of flavors in this dish.