Cod with Roasted Tomatoes and Summer Squash

Name: Cod with Roasted Tomatoes and Summer Squash
Yield: Serves 4
Ingredients: 3 large ripe beefsteak tomatoes, cored and cut in half through their equators; Kosher salt and freshly ground black pepper; 1/3 cup plus 5 tablespoons extra-virgin olive oil, plus more for cooking as needed; 2 medium yellow squash, sliced 1 inch thick at an angle; 1/4 teaspoon crushed red chile flakes; 1/4 cup minced red onion; 1 large garlic clove, minced; 1/4 fresh long red (finger) chile, minced, or more to taste; 1 teaspoon minced fresh rosemary leaves; 4 (6-ounce) skinless, boneless cod fillets; Wondra flour, for dusting; 1/2 cup finely chopped fresh herb leaves, preferably a mix of basil, chives, and flat-leaf parsley

January 24, 2012

I think tomatoes and summer squash always taste great together. The key to this two-vegetable simple spin on ratatouille is roasting the tomatoes first. It intensifies their sweetness and makes the whole dish rich in flavor.

Recipe notes

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