Cod with Summer Squash and Peach Salsa
This Cod with Summer Squash and Peach Salsa is a light and delicious meal, packed with fresh summer flavor. Cooked to perfection in the Oval Covered Baker, the fish steams atop a bed of zucchini, yellow squash, and chard, and is finished off with a bright peach and sungold tomato salsa.
Ingredients-
- 3 cod filets, or other firm white fish (about 1.5lbs)
- 2 medium zucchini, sliced into thin coins
- 1 medium yellow squash, sliced into thin coins
- 2 cups finely chopped chard leaves and stems
- 3 cloves garlic, finely chopped
- Zest of 1 lemon
- 2 tbsp olive oil
- 6 lemon wheels
- 3 peaches, diced
- ½ pint sungold tomatoes, halved, or other small and sweet variety
- Handful of fresh basil, sliced into ribbons plus more for garnish
-
Juice of ½ a lemon
- 2.5 tsp salt, divided
-
2 tsp pepper, divided
Directions-
- Preheat the oven to 400°F.
- In a large mixing bowl, add the sliced zucchini, squash, chard, garlic, lemon zest one tsp each of salt and pepper, and the oil.
- Toss to thoroughly combine and set aside.
- With the remaining tsp of pepper, and 1 tsp of salt, season each cod filet, adding more salt and pepper to taste.
- Spoon some of the vegetable mixture into the Oval Covered Baker/Fish Steamer (in French: Papillote), and place the filets on top, adding the remaining veggies around the filets.
- Place two lemon wheels on top of each filet.
- Cover the baker with the lid, and bake for 20 minutes or until the fish is cooked through and flakes with a fork.
- While the fish is cooking, make the peach salsa.
- Mix the peaches, tomatoes, chopped basil, and lemon juice in a bowl.
- Season lightly with the last 1/2 tsp of salt.
- Once the fish has finished cooking, allow it to cool for a few minutes before topping with the peach salsa.
- Garnish with more basil, and serve.
Recipe by Marissa Feldman (@marissamakes__)
