Baked Fish With Summer Squash

Ingredients

3 cups thinly sliced mixed summer squashes (12 ounces total)

1 tablespoon fresh thyme leaves

1 tablespoon capers, drained and rinsed

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

4 cod or halibut fillets (each 5 ounces), skins removed

4 cocktail tomatoes, thinly sliced

Buttered cooked rice, for serving

Preparation

Preheat oven to 400°F. Place squashes, thyme, and capers in a 9-by-13-inch baking dish; drizzle with 2 tablespoons oil and season with salt and pepper. Toss to combine.

Season fish with salt and pepper; arrange over squashes. Top with tomatoes. Drizzle fish and tomatoes with remaining 1 tablespoon oil. Cover with parchment-lined foil and bake 15 minutes.

Remove foil and continue to bake until fish is opaque and squashes are tender, about 10 minutes. Serve with rice.