Save Tender cod fillets baked atop sweet roasted butternut squash and wilted spinach, all nestled in a vibrant tomato-herb sauce. A wholesome, flavorful meal perfect for weeknights or entertaining.
I first made this dish after returning from a coastal vacation where local seafood was always paired with bright vegetables and simple sauces. It quickly became a family favorite for how effortlessly it comes together and the beautiful colors it brings to our dinner table.
Ingredients
- Fish & Vegetables: 4 cod fillets (about 150 g / 5 oz each), skinless and boneless; 500 g (1 lb) butternut squash, peeled and cut into 1.5 cm (½-inch) cubes; 120 g (4 cups) fresh baby spinach; 1 medium yellow onion, finely chopped; 2 garlic cloves, minced
- Tomato-Herb Sauce: 400 g (14 oz) canned crushed tomatoes; 2 tbsp tomato paste; 2 tbsp olive oil; 1 tsp dried oregano; 1 tsp dried thyme; ½ tsp smoked paprika (optional); ½ tsp sea salt, plus more to taste; ¼ tsp freshly ground black pepper; 1 tsp sugar or maple syrup (optional, to balance acidity); 2 tbsp fresh parsley, chopped (plus extra for garnish)
- For Serving: Lemon wedges; Freshly cracked black pepper
Instructions
- Preheat Oven:
- Preheat the oven to 200°C (400°F). Lightly grease a large ovenproof dish.
- Roast Squash:
- Toss the butternut squash cubes with 1 tbsp olive oil, a pinch of salt, and pepper. Spread evenly in the baking dish. Roast for 15 minutes, until just starting to soften.
- Prepare Sauce:
- While the squash roasts, heat 1 tbsp olive oil in a skillet over medium heat. Sauté the onion for 3–4 minutes until translucent. Add garlic and cook for 1 minute more. Stir in the tomato paste, cook for 1 minute, then add crushed tomatoes, oregano, thyme, smoked paprika, salt, pepper, and sugar or maple syrup if using. Simmer for 5 minutes to develop flavor.
- Assemble Bake:
- Remove the squash from the oven. Scatter spinach over the squash, then pour the tomato-herb sauce evenly over the vegetables.
- Add Cod Fillets:
- Nestle the cod fillets on top. Season the fish lightly with salt and pepper. Cover the dish loosely with foil.
- Bake:
- Bake for 15–18 minutes, or until cod is opaque and flakes easily with a fork.
- Serve:
- Remove foil, sprinkle with fresh parsley, and serve with lemon wedges.
Save This meal always reminds me of cozy Sunday evenings cooking together as a family. The beautiful aroma and warmth fill our kitchen as we gather around the baking dish, eager to share bites and laughter.
Required Tools
Large ovenproof baking dish; Skillet; Chefs knife; Cutting board; Foil
Allergen Information
Contains fish. Gluten-free as written. Check all packaged products (especially tomato paste) for potential allergens.
Nutritional Information (per serving)
Calories: 295; Total Fat: 7 g; Carbohydrates: 23 g; Protein: 34 g
Save Serve immediately with a squeeze of fresh lemon. The leftovers are delicious and hold up beautifully for next-day lunches.
Recipe FAQs
- → Can I substitute cod with another fish?
Yes, haddock, pollock, or halibut can be used as alternatives, maintaining similar texture and flavor.
- → How do I ensure the cod stays moist when baking?
Covering the dish loosely with foil helps retain moisture and steam the cod gently.
- → What is the best way to roast butternut squash evenly?
Cut the squash into even-sized cubes and toss with olive oil, salt, and pepper before roasting for consistent softness.
- → Can this dish be made gluten-free?
Yes, it is naturally gluten-free as it contains no wheat or gluten ingredients.
- → How can I add subtle heat to the dish?
Incorporate a pinch of chili flakes into the tomato-herb sauce for gentle spiciness.