Baked Fish with Summer Squash
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.
Ingredients
Directions
Cook's Notes
Look for farmers'-market varieties of squash—Zephyr, cousa, pattypan, or yellow or striped zucchini.