Cod with Tomato & Onion and Mashed Acorn Squash

Cod with tomatoes and onions accompanied by mashed acorn squash

Cod with tomato and onion accompanied by mashed acorn squash

As I said recently, I only have time for about one post a month lately, so lets get July out of the way.

I picked up some frozen cod fillets at Trader Joe’s and was in the mood for a seafood dish with tomatoes, so came up with this tasty main and side dish.  The acorn squash has been on the countertop for months – perhaps since wintertime, so it was time to use it… it’s nearly the fourth of July!

Ingredients (to serve 2) for the cod:

  • cod pieces, ~1 pound, e.g., Alaskan cod pieces, thawed from frozen
  • diced tomatoes, 1 can, e.g., Hunt’s natural fire-roasted diced tomatoes
  • 1 onion, I used a small red onion cut top to bottom into strips
  • garlic, ~4 cloves, sliced thinly or minced
  • olive oil, a couple tablespoons
  • fennel seed, ~1 tablespoon, or to taste
  • salt and pepper, to taste
  • cayenne powder, ~1/8 teaspoon, or to taste

Ingredients for mashed acorn squash:

  • acorn squash, 2 medium, halved, seeds and veins removed
  • red potatoes, ~8 small
  • olive oil or butter
  • dijon mustard, ~1 teaspoon, to taste
  • salt and pepper, to taste

First, to prepare the squash, bake the squash halves, open side down, with the whole red potatoes in a baking dish with about 1/4 inch of water, for about 50 minutes at 375° F until potatoes are tender.

While the squash is baking – perhaps 1/2 hour in – prepare the cod, by first sautéing the onion strips in olive oil, when partially cooked, add the cod pieces.  Once the cod and onions are nearly cooked, add the can of diced tomatoes undrained, garlic, and fennel seed and mix carefully, so as not to break up the cod pieces too much. Reduce to a simmer, and add the spices to taste, simmering a while, perhaps until the fennel seeds soften a bit.

Alaskan cod with tomatoes and onion

Alaskan cod with tomato and onion

When the acorn squash is done baking, allow it to cool a bit and scoop it out and place  in a bowl with the whole unpeeled potatoes and mash, e.g., with a potato masher, adding olive oil sparingly to develop the desired consistency and flavor. Flavor with mustard, salt and pepper to taste.

baked acorn squash and red potatoes

baked acorn squash and red potatoes

To serve, place roughly equal amounts of both on a plate and top mashed acorn squash with paprika, e.g., I used smoked paprika.

Cod with tomatoes and onions, accompanied by mashed acorn squash

Cod with tomato and onion, accompanied by mashed acorn squash

This was a nice dish that I’d  make again – both the fish and/or the mashed squash.  I didn’t consult any recipes this time, but I see there are a number of similar cod dishes on web sites, often baked.

I hope you enjoy it or perhaps it inspires you to create something with flavors you love… here I think the fennel and mustard made it great, but those are amongst my favorites!

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2 responses

    • Hi Allie! I’m happy that you liked it!

      My best guess is that the green is just a tint that some of the purple/red onion strips had or took on when cooked. Sometimes they turn quite dark. It could also be a side-effect of my color adjustments to the photos when I am cooking in the evening and take the photo under (artificial) kitchen light.

      Spinach or scallion would go well to though, esp. in contrast to the sweet fennel flavor.

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