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
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