Baked Cod Casserole
3 T olive oil or butter, melted
2 1/2 – 3 pounds fresh cod fillet
1 small onion sliced lengthwise very thin
3 medium fresh tomatoes, sliced lengthwise into thin slices
1 small yellow squash or zuccchini, sliced on the diagonal into 1/4 inch slices
kosher salt and fresh cracked black pepper to taste
1/4 cup shredded parmesan cheese
3 T fresh basil, parsley or your favorite herb
Preheat over to 425 degrees F.
Brush casserole dish with 1 tablespoon oil or melted butter. Lay the fillets skin side down in the dish, with the thickest parts toward the outside of the dish. Fold under the thinner areas for even thickness. Salt and pepper fish. Sprinkle the sliced onion over fish. Lay the tomato slices, alternating with the squash or zucchini, down the middle of the fish. Continue laying around all of the tomato and squash slices. Brush fish and vegetables with remaining oil or butter. Season with salt and pepper. Top with shredded cheese.
Bake in oven for about 20 minutes. Check for doneness. Remove, sprinkle with fresh herbs and serve.