Baked Cod with Zucchini & Corn Sauté

We have a 2 for 1 recipe today at Idiot’s Kitchen.

Recipe #1 – Zucchini & Corn Sauté makes a light, healthy, and flavorful side dish.

Recipe #2 – Baked Cod with Zucchini & Corn Sauté puts that side dish to work in a big way!

This recipe was a happy accident created during another dinner last week.

I’d made the zucchini & corn side dish and another fish recipe that had what turned out to be an unfortunate sautéed bell pepper topping.

I ended up scraping those bell peppers to the side and scooting the fish on over to the zucchini.

It’s a win-win dinner. Make just the veggies or add some protein and call it a meal.

Quick and easy, this entire dinner cooks in about 15 minutes.

Here’s what you need:

Fish, Zucchini, Corn, Lime, Garlic, Fresh Parsley (not pictured), Pecorino Romano, Olive Oil, Dried Basil, Dried Oregano, Red Pepper Flakes, Old Bay Seasoning (optional, not pictured), Salt & Pepper.

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Preheat the oven too 400 degrees.

I plan on 6-8 ounces of fish per person. Here I’m using some lovely wild caught cod but any nice flaky white fish like halibut, corvina, or snapper would do.

If you live in Florida, this recipe would be great with grouper. You could also grill or broil your fish.

Grease or spray a baking dish big enough to accommodate your fish. I prefer to bake mine whole rather than in individual portions so that it doesn’t dry out.

I’ve seasoned the fish with salt & pepper and added just a little sprinkle of Old Bay Seasoning. Old Bay was made for seafood. It can taste overwhelmingly of shrimp boil if you use too much, but a light dusting is a great way to easily season fish.

Bake the fish at 400 degrees for 10-14 minutes, depending of thickness, until it is cooked through and lightly flakes when poked with a fork.

This whole dish comes together in the 10 minutes it takes to cook the fish so if you are having anything else to eat, be sure it is also ready to go.

Cut 2 medium zucchinis into medium dice. I cut the zucchinis into quarters or 6ths – long strips – then cut across to make cubes.

Finely chop 1-2 cloves of garlic.

Chop 2 Tablespoons of fresh flat leaf parsley and get 1 lime ready for juicing.

In a large pan, warm 1 Tablespoon of olive oil and the chopped garlic together over medium high heat.

Warming the garlic in the oil rather than adding it later helps it infuse the oil. However, you do have to keep a close eye so that it doesn’t burn.

After only 1-2 minutes (pretty much when you can smell that awesome garlic aroma), add the chopped zucchini and 1/2 cup of corn kernels.

I’m using frozen corn. If you have fresh corn to cut off the cob, this would be even better!

Season with 1/8 teaspoon dried basil, 1/8 teaspoon dried oregano, and a pinch of red pepper flakes. You don’t really need to measure – 1/8 teaspoon is just a big pinch.

Add a little salt & pepper and sauté the corn and zucchini until slightly softened and golden on the edges.

You will need to stir frequently (and possibly add just a touch more oil) to keep the corn from sticking. Even with diligence, some of the corn will stick but that just gives it an even better caramelized flavor.

When the zucchini is crisp-tender after only about 4-5 minutes, squeeze in the juice of ½ lime.

Use the lime juice to help scrape up any browned bits from the bottom of the pan.

Remove the pan from the heat and stir in 2 Tablespoons of grated Pecorino Romano (or parmesan) cheese and 2 Tablespoons finely chopped fresh parsley.

Save a tiny bit of the parsley to garnish the fish too.

Without the fish, Zucchini & Corn Sauté makes a quick and easy side to any meal. This would be great with grilled or BBQ chicken!

But don’t forget the fish!

Rescue your baked cod from the oven.

Cut it into individual servings and place a piece on top of the zucchini.

Garnish with your reserved parsley bits.

You could add some rice pilaf or couscous if you want a starch, or if you’re me, even MORE green vegetables!

One of my favorite restaurants in KC often serves their fish over a succotash of whatever fresh veggies are in season which gave me the idea to put the veggies UNDER the fish rather than beside them.

With each bite you get the best of both recipes. Win-Win!

Here’s the recipe – Zucchini recipe adapted from Damn Delicious

Baked Cod with Zucchini & Corn Sauté