Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Martha Stewart Living, July/August 2020

Gallery

Credit: Con Poulos

Recipe Summary test

prep:
30 mins
total:
55 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes

Look for farmers'-market varieties of squash—Zephyr, cousa, pattypan, or yellow or striped zucchini.

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Reviews (2)

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5.0 stars
07/28/2020
This recipe was so easy and unbelievable taste. I did add sliced black olives because I wanted an another color and I love them. I suggest for a quick and fab meal, cook this. My husband also loved it.
Rating: 5.0 stars
07/28/2020
This recipe was so easy and unbelievable taste. I did add sliced black olives because I wanted an another color and I love them. I suggest for a quick and fab meal, cook this. My husband also loved it.