Baked Cod And Summer Squash In Foil Packets Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.In a small bowl, combine olive oil, lemon juice, garlic, thyme, salt, and pepper.
• STEP 3.Place each cod fillet on a piece of aluminum foil. Drizzle the fillets with the olive oil mixture.
• STEP 4.Arrange summer squash and cherry tomatoes around the cod fillets. Drizzle with more olive oil mixture.
• STEP 5.Fold the foil over the fish and vegetables, sealing the edges to create a packet.
• STEP 6.Place the foil packets on a baking sheet and bake for 15-20 minutes, until the fish is cooked through.
• STEP 7.Carefully open the foil packets, being cautious of the hot steam. Serve the cod and vegetables hot and enjoy!

Cooking Tips

• You can use other types of white fish like haddock or halibut instead of cod.
• Feel free to add other vegetables like zucchini or bell peppers for extra variety.
• Serve the baked cod and summer squash with a side of rice or crusty bread for a complete meal.

Storage and Serving

• Leftover foil packets can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, simply place the foil packets in a preheated oven at 350°F (175°C) for about 10 minutes.
• Serve the baked cod and summer squash directly from the foil packets for easy cleanup.