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 tried this recipe for a family gathering, and everyone loved the combination of succulent baked cod with the comforting sweetness of butternut squash. The tomato-herb sauce brings it all together for a memorable main dish.
Ingredients
- Cod fillets: 4 pieces (about 150 g each), skinless and boneless
- Butternut squash: 500 g, peeled and cut into 1.5 cm cubes
- Fresh baby spinach: 120 g (4 cups)
- Yellow onion: 1 medium, finely chopped
- Garlic cloves: 2, minced
- Canned crushed tomatoes: 400 g
- Tomato paste: 2 tbsp
- Olive oil: 2 tbsp
- Dried oregano: 1 tsp
- Dried thyme: 1 tsp
- Smoked paprika: ½ tsp (optional)
- Sea salt: ½ tsp, plus more to taste
- Freshly ground black pepper: ¼ tsp
- Sugar or maple syrup: 1 tsp (optional)
- Fresh parsley: 2 tbsp, chopped (plus extra for garnish)
- Lemon wedges: for serving
- Freshly cracked black pepper: for serving
Instructions
- Prepare Oven and Squash:
- Preheat oven to 200°C (400°F). Lightly grease a large ovenproof dish. Toss butternut squash with 1 tbsp olive oil, a pinch of salt, and pepper. Spread evenly in dish and roast for 15 minutes until starting to soften.
- Make Tomato-Herb Sauce:
- Heat 1 tbsp olive oil in a skillet over medium heat. Sauté onion for 3–4 minutes until translucent. Add garlic, cook for 1 minute. Stir in 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.
- Assemble Dish:
- Remove squash from oven. Scatter spinach over squash. Pour tomato-herb sauce evenly over vegetables.
- Add Fish and Bake:
- Nestle cod fillets on top. Season fish lightly with salt and pepper. Loosely cover dish with foil.
- Bake and Finish:
- Bake for 15–18 minutes until cod is opaque and flakes easily. Remove foil, sprinkle with fresh parsley, and serve with lemon wedges.
Save Making this for Sunday dinner always brings everyone to the table quickly. It is a favorite comfort dish that even picky eaters enjoy.
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 This meal makes weeknights easier and a little more special. Give it a try for simple yet elevated home cooking.
Recipe Questions & Answers
- → Can I substitute cod with other fish?
Yes, haddock, pollock, or halibut are excellent alternatives that bake well with similar textures.
- → Is it necessary to peel the butternut squash?
Peeling the butternut squash helps it roast evenly and ensures a tender texture in the dish.
- → How do I know when the cod is fully cooked?
The cod is done when it turns opaque and flakes easily with a fork, usually after 15-18 minutes baking.
- → Can I prepare this dish ahead of time?
Yes, leftovers keep well refrigerated for up to 2 days and can be gently reheated without losing flavor.
- → What sides pair well with this dish?
Quinoa, brown rice, or crusty gluten-free bread complement the flavors and create a heartier meal.
- → How can I add a bit of heat to the sauce?
A pinch of chili flakes added during the tomato-herb sauce simmering lends gentle warmth without overpowering.