Ingredients40 m servings 253 cals
- Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until almost tender, about 5 minutes. Add garlic and 1/2 teaspoon Italian seasoning to onion; cook and stir until garlic is fragrant, 2 to 3 minutes.
- Stir zucchini, yellow squash, olives, and capers into onion mixture; top with cod fillets. Sprinkle tomatoes, remaining 1 teaspoon Italian seasoning, salt, and pepper onto cod fillets. Reduce heat, cover skillet, and cook until fish flakes easily with a fork and zucchini is tender, about 10 minutes. Sprinkle mozzarella cheese over fish; cover skillet until cheese melts, about 2 minutes.
Per Serving: 253 calories; 10 g fat; 12 g carbohydrates; 29.3 g protein; 67 mg cholesterol; 826 mg sodium. Full nutrition
ReviewsRead all reviews 8
Very easy to make. I too used white wine and I added stewed tomatoes. I can see making this again and also trying it with chicken breasts. Great recipe.
I used this with salmon instead of cod, and it was the best salmon I have ever made. I left out the capers and yellow squash, used fresh basil, and subbed freshly grated parmesan for the mozzare...
My Hubby and I like it, however I think it need a 1/2 cup white wine, some 1/2 teaspoon fresh basil. reduce it by half then add the zucchini, yellow squash and olives. Then make per recipe. I w...
Made it several times, always a hit. I cut back on salt and olives for my salt sensitive family. They now love cod since it turns moist and full of flavor.
The only changes I made were due to lack of ingredients on hand. I used red, yellow and orange peppers in place of zucchini and yellow squash. Fantastic!
Slightly changed the recipe: no capers or black olives (just don't like either), and didn't use quite as much Italian seasoning (a couple of hearty shakes tossed in with zucchini and squash was...
Good, but I did change the tomatoes and used 1 can of fiery diced tomatoes. Instead of the 2fresh ones. It made more sauce to put over the ride, so the rice wasn't dry!