Baked cod with sauteed tomatoes garlic and zucchini

Fish Fridays are my favorite days. It isn’t every Friday but I wish it were. I like this one because it is super fast, all of this could have been from my garden if it were later in the year, and it is a flavor explosion.


Start with fresh cod. We used 1.25 pounds for 2 adults and nibbles for the kids.


Preheat oven to 375. Place olive oil in 13×9 pan. Cover with 1 teasspoom salt and some lemon juice and bake for about 15-18 minutes or until 145 degrees.

While this is baking, prepare the veggies.

2 tablespoons olive oil

4 tablespoons butter divided

3 cloves garlic slices

1 pint cherry tomatoes halves

1 large zucchini in slices

1 tablespoon sweet basil

1 teaspoom red pepper flakes

1/4 teaspoom salt

1/2 teaspoom chicken bouillon granules

juice of 1/2 large lemon

1/4 cup water

Melt the butter in oil in a skillet on medium to medium high. Add the garlic. Cook about 2-3 minutes. Do not burn. Change heat down if needed. Add tomatoes. Blister for 1-2 minutes. Add lemon juice, basil, red pepper, salt, and chicken boullion. Cook about 5 minutes. Add zucchini. Cover and remove from heat. (I like zucchini semi crisp but cooked so leave in a minute longer if you like it cooked more). Add 2 more tablespoons of butter.

Serve over the fish with steamed white or brown rice. We poured a small amount the tomatoes over the cooked fish and let it set for 5 minutes before eating too. My kids won’t eat the sauce but I took fish out for them before covering it with sauce.