Food & Cooking Recipes Ingredients Seafood Recipes Baked Fish with Summer Squash 5.0 (1) 1 Review By Shira Bocar Shira Bocar Shira is food editor at large for Martha Stewart Living. Editorial Guidelines Updated on June 23, 2020 Rate PRINT Share Close Photo: Con Poulos Prep Time: 30 mins Total Time: 55 mins Servings: 4 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. Ingredients 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 Directions 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. 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. 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. Originally appeared: Martha Stewart Living, July/August 2020 Rate It PRINT