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Lemon Butter Cod and Summer Squash Casserole
Lemon Butter Cod and Summer Squash Casserole is a refreshing dish that combines flavorful cod with creamy summer squash, creating a perfect summer meal!
Ingredients
- 4 cod fillets
- 2 medium summer squash, sliced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1/4 cup unsalted butter
- 1 lemon, juiced and zested
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat and sauté the chopped onion and minced garlic until softened.
Add the sliced summer squash and cook until just tender, about 5 minutes. Season with salt and pepper.
In a small saucepan, melt the butter and mix in lemon juice and zest.
Layer the sautéed squash in a greased baking dish, followed by the cod fillets on top.
Drizzle the lemon butter mixture over the cod and squash evenly.
In a bowl, mix breadcrumbs and Parmesan cheese, then sprinkle over the top of the cod.
Bake in the preheated oven for about 20 minutes, or until the cod is cooked through and flakes easily with a fork.
Garnish with fresh parsley before serving.
Kitchen Tools
- Large skillet
- Baking dish
- Small saucepan
- Mixing bowls
- Knife and cutting board
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, thaw the frozen cod before using it in the casserole.
Zucchini or other seasonal vegetables can be used as a substitute.
Add red pepper flakes to the lemon butter mixture for an extra kick.
Yes, it's great for meal prep and can be reheated throughout the week.
Yes, you can replace butter with a dairy-free alternative and omit the cheese.