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 as a cozy dinner for my family after a busy day. The combination of sweet squash and tangy tomato sauce with flaky cod became an instant favorite at our table.
Ingredients
- Cod fillets: 4 fillets, about 150 g (5 oz) each, skinless and boneless
- Butternut squash: 500 g (1 lb), peeled and cut into 1.5 cm (½-inch) cubes
- Fresh baby spinach: 120 g (4 cups)
- Yellow onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Canned crushed tomatoes: 400 g (14 oz)
- Tomato paste: 2 tbsp
- Olive oil: 2 tbsp, divided
- Dried oregano: 1 tsp
- Dried thyme: 1 tsp
- Smoked paprika: ½ tsp (optional)
- Sea salt: ½ tsp, plus more to taste
- Black pepper: ¼ tsp, freshly ground, plus more to taste
- Sugar or maple syrup: 1 tsp (optional, to balance acidity)
- Fresh parsley: 2 tbsp, chopped, plus extra for garnish
- Lemon wedges: For serving
- Freshly cracked black pepper: For serving
Instructions
- Prepare oven and baking dish:
- Preheat the oven to 200°C (400°F). Lightly grease a large ovenproof dish.
- Roast butternut 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.
- Sauté onion and garlic:
- 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.
- Make tomato-herb sauce:
- 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.
- Layer vegetables and sauce:
- 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.
- Garnish and serve:
- Remove foil, sprinkle with fresh parsley, and serve with lemon wedges.
Save This dish has become a comforting family favorite. The aroma of roasted squash and herbs draws everyone to the table together.
Recipe Notes
Substitute cod with haddock, pollock, or halibut if preferred. For a heartier meal, serve alongside quinoa, brown rice, or crusty gluten-free bread. Add a touch of chili flakes for gentle heat, if you like.
Required Tools
Large ovenproof baking dish, skillet, chefs knife, cutting board, foil.
Allergen & Nutrition Information
Contains fish. Recipe is gluten-free as written. Always check packaged products for possible allergens. Per serving: 295 calories, 7 g total fat, 23 g carbohydrates, 34 g protein.
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Enjoy this lively, wholesome Mediterranean-inspired cod bake as a nutritious centerpiece that brings everyone together.
Kitchen Guide
- → Can I substitute cod with another fish?
Yes, haddock, pollock, or halibut make excellent alternatives with similar texture and flavor.
- → How do I know when the fish is perfectly cooked?
The cod is done when it turns opaque and flakes easily with a fork.
- → Can I add spice to the dish?
Adding a pinch of chili flakes during cooking offers a gentle heat that complements the tomato-herb sauce.
- → What sides pair well with this dish?
Quinoa, brown rice, or gluten-free crusty bread enhance the heartiness without overpowering flavors.
- → How should leftovers be stored?
Keep leftovers refrigerated in a sealed container for up to two days to maintain freshness.