Baked Fish with Summer Squash

baked fish with summer squash topped with sliced tomatoes
Photo: Con Poulos
Prep Time:
30 mins
Total Time:
55 mins

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.


  • 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


  1. 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.

  2. 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.

  3. 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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