This was a super quick meal. We got beautiful pollock from our Cape Ann Fresh Catch CSF this week, and I simply cut pollock fillet pieces, rubbed with salt and pepper, and put to broil in the oven on Low until browned (~20 minutes).
The summer squash was simply sliced lengthwise, then cooked and browned on each side in a hot pan without any oil. You can cook them until they begin to get a little flimsy.
The new potatoes were simply steamed, but the coolest thing about them is that they not only have red skin, but also red flesh- very cool!
The creamy dill sauce was the same as posted before, here. I just used a lot of scallions instead of onion. We also served the meal with another quick beet salad.
Very quick meal, very tasty.