Martha Stewart Baked Fish with Summer Squash

Martha Stewart baked fish with summer squash is an easy one-dish dinner made with cod or halibut, thin-sliced squash and cocktail tomatoes, ready in 55 minutes. It's an easy weeknight dinner for busy evenings, early fall suppers or a simple Sunday meal, and it's all baked in one 9x13 dish.

Slice the squashes thin so they cook as fast as the fish, since thick rounds stay firm while the cod turns dry. Skip that and you get raw vegetables under overcooked fish.

Martha bakes everything under parchment-lined foil for the first 15 minutes, which steams the fish and softens the squash in its own juices. Capers and thyme go in with the vegetables, so the whole dish picks up their salty, herby flavor from the bottom up.

Martha Stewart Baked Fish with Summer Squash

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

25

minutes

Calories

320

kcal

Thin squash slices soften under foil while cod or halibut steams on top, then a final uncovered bake finishes everything. The fish turns opaque and tender, and the tomatoes soften into a juicy topping.

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

• Prep the squash: Preheat the oven to 400°F, then put 3 cups thinly sliced mixed summer squashes, 1 tablespoon thyme leaves and 1 tablespoon capers in a 9-by-13-inch baking dish. Drizzle with 2 tablespoons olive oil, season with salt and pepper and toss to combine.
• Layer the fish: Season the 4 cod or halibut fillets with salt and pepper and arrange them over the squash. Top with the sliced tomatoes, then drizzle the fish and tomatoes with the remaining 1 tablespoon oil.
• Bake covered: Cover the dish with parchment-lined foil and bake for 15 minutes. The foil traps steam, so the fish stays tender while the squash starts to soften.
• Uncover and finish: Remove the foil and keep baking for about 10 minutes, until the fish is opaque and the squash is tender. Then spoon it over buttered cooked rice and serve.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Reynolds unbleached parchment paper, ThermoPro instant-read thermometer, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Which summer squash works best for baked fish?

Martha suggests farmers'-market varieties like Zephyr, cousa, pattypan, or yellow or striped zucchini. Mixing two or three kinds gives you more color and texture in the dish, but plain zucchini works fine too.

Can I swap the cod or halibut for another fish?

Any firm white fish fillet about 5 ounces and an inch thick should work, such as haddock or sea bass. Thinner fillets cook faster, so check them a few minutes early during the uncovered bake.

Why does the fish bake under foil at first?

The foil traps steam, which keeps the fish tender and lets the squash soften in its juices. Taking it off for the last 10 minutes lets the tomatoes and squash finish cooking and lose some of the extra moisture.

How do I store leftover baked fish and squash?

Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a 300°F oven for about 10 minutes, because high heat dries out the fish quickly.

How do I know the fish is done?

The fish is ready when it turns opaque and flakes easily with a fork, which takes about 25 minutes total in this recipe. If the center still looks translucent, give it another 2 to 3 minutes uncovered.