Recipe of the Week
Baked Cod with Summer Squash
Courtesy of
Miriam Spencer


1/4 cup plain dried bread crumbs
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
2 medium yellow squash (6 ounces each), halved lengthwise and cut crosswise into 1/4″-thick slices
1 teaspoon salt
1/2 teaspoon black pepper
1-1/2 cups canned tomatoes, chopped with their juice
4 skinless, boneless cod fillets (6 ounces each)


Preheat oven to 400 degrees. In a small bowl, stir together bread crumbs, Parmesan, rosemary, and 1 tablespoon of oil; set aside.

In a large ovenproof nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Add onion and garlic and stir-fry seven minutes or until onion is tender.

Stir in bell pepper, yellow squash, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook, stirring occasionally, five minutes or until pepper is crisp-tender. Stir in tomatoes and 1/4 teaspoon of salt. Bring to a boil and cook seven minutes or until lightly thickened.

Place cod on top of vegetables and sprinkle with remaining 1/4 teaspoon each salt and pepper. Top with bread crumb mixture.

Bake, uncovered, 20 minutes or until cod is cooked through and bread crumbs are lightly browned.

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