Prep Time: 10 minutes
Cook Time: 20 minutes [rest fillet for 5 minutes before serving]
Ingredients:
5 small squash for every pound of cod you plan to cook
sliced
1 pound of cod for every pound and a half of squash you cook
1 clove of garlic, smashed or finely diced
1 giant ripe tomato - over ripe is good here too, chopped
2 tsp of olive oil - not EVOO
white ground pepper and sea salt to taste
1 large piece of foil or a covered oven safe dish
1 lemon in wedges
Preheat your grill or oven to 400 degrees.
I do not thaw my cod for this recipe as it will thaw during the cooking. Place frozen cod fillet on sheet of foil, top cod with squash slices, add tomato, then garlic, and finish with olive oil over everything. Wrap foil securely around fish and vegetables like a pouch gathering at the top and rolling over the edges into one another until it is tight and won't fall apart when lifted with tongs or a metal spatula.
Place covered pot or pouched foil on the grill over the heat for 4 minutes and close the grill. After 4 minutes move the pot or pouch to be placed indirectly with the flames and heat source. If you are cooking in the oven, it is not necessary to relocate the pouch or pot. Close the grill and cook undisturbed for 16 minutes. Remove the pouch or pot from the heat and allow everything to rest unopened for 5 minutes while you set out some pita or baguette. Open the pouch or pot and remove the vegetables to a separate dish to serve. Serve the fish directly from the pot or foil with a plate to catch drippings once opened. Salt and pepper squash and fish to taste. Garnish and serve cod with lemon.
Serving Suggestion: This recipe serves three adults or two adults and two children. I recommend serving this meal with fresh made hummus, preservative free store bought hummus if its fresh, or EVOO with hot pepper flakes and sea salt. The pita or baguette with go well with the hummus or seasoned oil and you won't need any butter. You may also consider serving the pita toasted on the grill during the last 4 minutes.
Entertaining: This meal is excellent for inviting over friends. Double the recipe and invite four friends. Ask each friend to bring a dessert or a bottle of wine. Voila! For less than 30 minutes of work and less than $30 dollars of cost you can have a lovely summer evening with your friends. If you are alfresco, don't forget the bug dope and incense to repel flies and other pests. Your guests will appreciate your thoughtfulness.
Cook Time: 20 minutes [rest fillet for 5 minutes before serving]
Ingredients:
5 small squash for every pound of cod you plan to cook
sliced
1 pound of cod for every pound and a half of squash you cook
1 clove of garlic, smashed or finely diced
1 giant ripe tomato - over ripe is good here too, chopped
2 tsp of olive oil - not EVOO
white ground pepper and sea salt to taste
1 large piece of foil or a covered oven safe dish
1 lemon in wedges
Preheat your grill or oven to 400 degrees.
I do not thaw my cod for this recipe as it will thaw during the cooking. Place frozen cod fillet on sheet of foil, top cod with squash slices, add tomato, then garlic, and finish with olive oil over everything. Wrap foil securely around fish and vegetables like a pouch gathering at the top and rolling over the edges into one another until it is tight and won't fall apart when lifted with tongs or a metal spatula.
Place covered pot or pouched foil on the grill over the heat for 4 minutes and close the grill. After 4 minutes move the pot or pouch to be placed indirectly with the flames and heat source. If you are cooking in the oven, it is not necessary to relocate the pouch or pot. Close the grill and cook undisturbed for 16 minutes. Remove the pouch or pot from the heat and allow everything to rest unopened for 5 minutes while you set out some pita or baguette. Open the pouch or pot and remove the vegetables to a separate dish to serve. Serve the fish directly from the pot or foil with a plate to catch drippings once opened. Salt and pepper squash and fish to taste. Garnish and serve cod with lemon.
Serving Suggestion: This recipe serves three adults or two adults and two children. I recommend serving this meal with fresh made hummus, preservative free store bought hummus if its fresh, or EVOO with hot pepper flakes and sea salt. The pita or baguette with go well with the hummus or seasoned oil and you won't need any butter. You may also consider serving the pita toasted on the grill during the last 4 minutes.
Entertaining: This meal is excellent for inviting over friends. Double the recipe and invite four friends. Ask each friend to bring a dessert or a bottle of wine. Voila! For less than 30 minutes of work and less than $30 dollars of cost you can have a lovely summer evening with your friends. If you are alfresco, don't forget the bug dope and incense to repel flies and other pests. Your guests will appreciate your thoughtfulness.
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