That doesn't mean that I have given up entirely on fish; I still buy the frozen and still attempt to find ways to get it done right. This post is another of those attempts; I needed to bake it a little longer than fresh fish, but the rubbery texture was almost...almost nonexistent. So, while my recipe says to bake 25 - 30 minutes, that is based on defrosted fish; fresh fish should be about 10 minutes less in baking time.
Baked Cod with Squash
1 small zucchini, cut into 1/4 inch slices1 small yellow squash, cut into 1/4 inch slices
1/2 cup olive oil, divided in half
2 Tbsp Italian herbal mix, divided in half
2 tsp coarse sea salt, divided in half
1 tsp garlic powder
2 (6 oz) cod fillets, one inch thick, bones and skin removed
1/4 cup fresh lemon juice
Preheat oven to 400F. In a 1 and 1/2 quart glass baking dish, spread the squash slices over the bottom. Drizzle 1/4 cup of olive oil over the slices; sprinkle one tablespoon of the herbal mix, one teaspoon of sea salt and the one teaspoon of garlic powder over them.
Lay the cod fillets (skin side up) on top of the squash; drizzle with remaining olive oil; sprinkle remaining herbal mix and sea salt; drizzle lemon juice over all. Bake for 25 - 30 minutes; until cod is opaque and flakes easily. Remove one fillet and portion of squash to plate; spoon liquid from baking dish over all.