For this recipe, I was inspired by one from a food creator I happened to find while scrolling through social media! I didn’t intentionally seek it out, but it immediately caught my attention due to the simplicity of the ingredients and the execution! Moreover, it seemed truly scenic to propose for a casual lunch or dinner with friends, so I tried to replicate it but not faithfully! By now you know me, I always like to make my personal additions here and there, which I believe, have given this dish that extra touch that never hurts! There are two main and undisputed ingredients to prepare this recipe: the first is cod, a fish suitable for everyone as it is tasty, healthy, and easy to find, which is why it is also available in ready-made fillets. Of course, any other type of fish like salmon or hake, which is quite similar in delicacy and texture, would work as well. The second ingredient is zucchini, a very versatile seasonal vegetable that pairs well with any preparation. A perfect combination that will be made even more delicious by a aromatic and citrus breadcrumb coating that will win over all palates, even the most demanding ones! You can prepare these skewers very easily, even for finger food at a buffet or as a perfect main course to make for your children and let them enjoy fish in a fun way.
Source: [inspired by the recipe from Cucina mamma Ela]
If you love fish, here are some other ideas to enjoy it with creativity and taste:
- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 15 Minutes
- Portions: 6Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients:
- 14 oz cod fillets (frozen)
- 1 white zucchini (large or 2 small)
- 1/4 cup cornmeal
- 1/4 cup breadcrumbs
- to taste herbs (parsley and chives, thyme)
- 1 lemon zest (untreated)
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools:
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, and it won’t cost you anything extra!
- 6 Skewers
- 1 Knife
- 1 Cutting Board
- 3 Small Bowls
- 2 Spoons
- 1 Baking Tray
- 1 Parchment Paper
- 1 Lemon Zester
- 4 Paper Towels
Steps:
First, the night before, move the cod fillets from the freezer to the fridge, allowing them to thaw properly and prevent bacterial growth. The next day, on a cutting board, cut the now-soft fillets into cubes of about 0.6 inch.
Gently pat them with paper towels to remove the water released during the thawing process.
Meanwhile, wash and trim the zucchini, and cut it into slices 0.4 inch thick.
Place the fish cubes in a bowl and drizzle them with a generous amount of oil.
Salt and pepper to taste, and add the herbs, then mix using 2 spoons.
Proceed to do the same in another bowl with the zucchini slices.
In a third bowl, mix the cornmeal with the breadcrumbs and lemon zest. Pass the well-oiled slices through a few at a time, ensuring the coating sticks on all sides.
Do the same with the cod cubes.
Take the skewers and alternate a fish cube with a slice of zucchini, forming three cod cubes and four zucchini slices per skewer.
Arrange all the skewers, you will get about 6-7, on a baking tray lined with parchment paper. Drizzle them with some oil and bake in a preheated oven at 356°F for 30-35′.
Once ready, turn off the oven, let them cool for a few minutes and serve with some lemon wedges and parsley chop.
And voilà… your baked cod and zucchini skewers are ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!
Storage
👉 The baked cod and zucchini skewers can be stored in the fridge in suitable refrigeration containers for up to 2-3 days. You can prepare them in advance, the day before, store them in the fridge, and bake them the next day. They cannot be frozen unless you use fresh fish, unlike this recipe!
Tips, notes, variations, and suggestions
🟣 If you don’t have cornmeal, don’t worry, you can completely replace it with simple breadcrumbs. The same goes for zucchini, which can easily be replaced with other vegetables of your choice like eggplants, cherry tomatoes, etc.
For a gluten-free version, just use half gluten-free breadcrumbs and you’ll have a main dish suitable even for those intolerant to gluten. Of course, to avoid contamination, the skewers should be prepared before the regular ones and cooked on a separate tray.
