2 large yellow squash
1 tablespoon olive oil, divided
Salt and pepper, to taste
3 sprigs fresh thyme, pinched
5 large red potatoes
4 tablespoons tomato puree
1 (5 oz) package Jones Dairy Farm All Natural Golden Brown Chicken Sausage Links or Patties, chopped
16 bluegill filets, boneless and skinless
Lemon pepper seasoning, to taste
2 tablespoons butter, melted
Grated parmesan cheese, to taste
Chopped chives, for garnish
Pre-heat oven to 400°F.
Slice yellow squash and zucchini with mandolin. Grease 11x15-inch baking dish with half olive oil. Evenly cover bottom of dish with sliced squash. Sprinkle with salt and pepper and fresh thyme leaves and brush with remaining olive oil. Bake for 30 minutes, or until squash is tender and slightly browned on edges.
While squash cooks, slice potatoes with mandolin. Place sliced potatoes in pot, cover with water and bring to a boil. Once water boils, remove from heat and drain. Potatoes should be parboiled.
Once squash is cooked, remove baking dish from oven. Spread a thin layer of tomato puree over squash and top with chopped chicken sausage. Lay bluegill filets over squash and sausage. Sprinkle lemon pepper seasoning over fish and top with parboiled potatoes. Brush with melted butter and sprinkle with salt, pepper and grated parmesan cheese.
Move oven rack to top of oven and turn on broil to high. Broil until potatoes are golden, 5-10 minutes. Garnish with chopped chives before serving.