Ingredients
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1/4 cup grated parmesan cheese
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1/2 teaspoon rosemary, crumbled
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2 tablespoons olive oil
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1 medium onion, finely chopped
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3 cloves garlic, minced
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1 red bell pepper, diced
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1 summer squash, halved and cut into 1/4 inch thick slices
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salt & freshly ground black pepper, to taste
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1 1/2 cups canned tomatoes, chopped with their juice
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1/4 cup plain dried breadcrumbs
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2 lbs cod fish fillets (about 4)
Instructions
- Preheat oven to 400 degrees.
- In a small bowl, mix together bread crumbs, Parmesan, rosemary, and 1 tablespoon of oil; set aside.
- In a large ovenproof skillet, heat remaining 1 tablespoon oil over medium heat.
- Add onion and garlic and saute until onion is tender about 5-6 minutes.
- Stir in bell pepper, yellow squash, salt and pepper to taste.
- Cook, stirring occasionally, five minutes or until pepper is crisp-tender.
- Stir in tomatoes.
- Bring to a boil and cook until lightly thickened (5 minutes).
- Place cod on top of vegetables and sprinkle with salt and pepper to taste.
- Top with bread crumb mixture.
- Bake, uncovered, 20 minutes or until cod is cooked through and bread crumbs are lightly browned.