Summer Herb Baked Cod

Flaky wild cod fillets baked with fresh basil and lemon, accompanied by roasted sweet corn kernels, yellow summer squash, and soft polenta.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 6
• Cuisine: Italian
• Difficulty: Easy
• Cost: $4.07/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Fat
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Sugar
• Kosher
• Halal
• Low-Calorie

Tags

• bake
• healthy
• fresh

Ingredients

• 1.5 pound cod fillet (fresh, portioned)
• 2 yellow squashes (sliced into half-moons)
• 1 package sweet corn (thawed)
• 1.5 cup polenta (uncooked)
• 1 tablespoon avocado oil
• 0.25 cup fresh basil (chopped)
• 0.5 teaspoon kosher salt
• 0.25 teaspoon ground black pepper
• 1 lemon (zested and wedged)

Instructions

1. Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
2. Toss sliced yellow summer squash and thawed sweet corn with avocado oil and half of the kosher salt; arrange on the baking sheet.
3. Season cod fillets with remaining kosher salt, ground black pepper, and lemon zest; nestle the fillets among the vegetables on the baking sheet.
4. Bake for 15 to 18 minutes until the cod flakes easily with a fork and registers an internal temperature of 145°F.
5. Meanwhile, bring 4 1/2 cups of water to a boil in a medium pot, slowly whisk in cornmeal polenta, lower heat, and cook stirring occasionally for 12 minutes until thick and creamy.
6. Spoon polenta onto plates, top with baked cod and roasted corn and squash, and garnish generously with chopped fresh basil and lemon wedges.

Notes

Haddock or pollock make great direct substitutes for Atlantic cod if needed.

Nutrition (per serving)

• Calories: 292
• Protein: 21.8 g
• Carbohydrates: 42.9 g
• Fat: 2.9 g
• Fiber: 3.7 g
• Sodium: 658 mg
• Saturated Fat: 0.3 g
• Sugar: 5.5 g
• Cholesterol: 50 mg