I feel like I live in my rocking chair these days. It’s where I feed, burp and rock Cassidy to sleep, so obviously, it gets used a LOT. Some days I feel like I don’t get out of that chair. Luckily, it’s in the living room so I can at least watch TV while I’m rocking. I pretty much keep it on the Cooking Channel, Travel Channel and History Channel. A couple of days ago I was watching a show on the Cooking Channel and the chef cooked fish and vegetables in a pouch in the oven. I know this is done a lot, but for some reason I never think of this. So last night I tried it. I found some beautiful Alaskan Cod at the grocery store, seasoned it very simply with olive oil, salt, pepper and lemon, and baked it with zucchini and squash. I took it a step further by topping it with a cucumber/pepper relish. What a fantastic meal! Not only that, but it came together in less than 45 minutes total! Perfect for a busy mom with a very slim window of time to get dinner cooked! Make this! You’ll love it!
Baked Alaskan Cod with Cucumber Relish
2 filets of Alaskan Cod (or any white fish you prefer)
1 zucchini, thinly sliced
1 squash, thinly sliced
1 lemon, thinly sliced
salt
pepper
olive oil
Cucumber Relish
1/2 a Hothouse (seedless) cucumber, diced (you can use a regular cucumber, you’ll just need to peel it and deseed it)
1/2 a red bell pepper, diced
1 jalapeño pepper, seeded and diced
1/4 teaspoon salt
dash pepper
Make the relish: toss cucumber, red pepper, jalapeño pepper and salt and pepper together in a small bowl. Refrigerate until needed.
Preheat the oven to 350 degrees. Place zucchini and squash in two large pieces of greased foil (large enough to fit the vegetables and fish when you make a pouch). Season with salt and pepper. Season the fish with olive oil, salt, and pepper and place on top of the vegetables. Place 2 or 3 lemon slices on top of the fish. Fold the foil down on the top and sides to make a pouch (be sure it’s sealed up tight on the sides so no liquid escapes during cooking). Place on a baking sheet and cook for 20 minutes until fish is flaky. Top with the cucumber relish. Serves 2.
Recipe source: Sing For Your Supper original
*Mmmmm* I love how the fish steams, when you cook it in a pouch!! This is a great recipe, so simple and very very healthy.
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Comment by Living The Sweet Life — March 6, 2012 @ 12:58 PM
Amy, this is a beautiful, healthy dish — bonus points for it being a time saver! You “rock.” 🙂
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amy Reply:
March 6th, 2012 at 5:07 PM
Ha! Thanks Kimby! 🙂
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Comment by Kimby — March 6, 2012 @ 5:04 PM
What a beautiful meal! Glad Cassidy let you have a break so you could cook! Was she as generous when it was time to eat it?
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amy Reply:
March 6th, 2012 at 8:46 PM
We inhaled our food… I’ve never eaten so fast in my life! She gave us about 30 seconds of peace. 😉
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Comment by mother — March 6, 2012 @ 8:19 PM
So beautiful and FULL of nutrients. I love it!
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Comment by Kelsey — March 8, 2012 @ 1:25 PM
You do know that now that you’re a mom, it’s a prerequisite that you NEVER eat a warm meal … RIGHT?!?! 😉 Unless of course, it was cooked by your significant other! LOL
This looks delicious and I’ve been looking for ways to incorporate more seafood into our diets.
I have to try with this one first!
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Comment by Jenn — March 9, 2012 @ 4:48 PM
Just made this for dinner. It was AMAZING! We are already planning to make it again!
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amy Reply:
March 14th, 2012 at 6:39 PM
Yay! So glad to hear it!
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Comment by Kelly Ann — March 14, 2012 @ 5:54 PM
This recipe looks fantastic. If I could make a suggestion, the next time you wrap your food in tin foil put a layer of parchment inside as well. There are theory’s out there claiming that tin foil has negative health consequences. Apparently Martha Stewart has something called “Martha Wrap” which is exactly as described above. FYI 🙂
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amy Reply:
July 23rd, 2012 at 10:18 PM
Thanks for the tip! I hadn’t heard that, but I don’t doubt it a bit!
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Comment by Debbie — July 15, 2012 @ 5:09 PM