Save Pin 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.
After discovering this recipe on a busy Tuesday night, I found it was effortless to prepare and delighted both my family and guests. The colorful layers and fresh herbs make it a favorite for cozy dinners.
Ingredients
- Cod fillets: 4 pieces (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 cloves: 2, minced
- Canned crushed tomatoes: 400 g (14 oz)
- Tomato paste: 2 tbsp
- Olive oil: 2 tbsp
- Dried oregano: 1 tsp
- Dried thyme: 1 tsp
- Smoked paprika (optional): ½ tsp
- Sea salt: ½ tsp, plus more to taste
- Freshly ground black pepper: ¼ tsp
- Sugar or maple syrup (optional): 1 tsp, 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 the 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.
- Make the tomato-herb 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 and 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:
- 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.
- Finish and serve:
- Remove foil, sprinkle with fresh parsley, and serve with lemon wedges.
Save Pin This dish has become a regular feature on our Sunday table, bringing everyone together for a hearty yet light meal. The vibrant tomato sauce and tender cod always spark happy conversation.
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 Pin This colorful one-dish dinner is easy to make and sure to impress. Sprinkle with lemon and extra parsley for a fresh finish.
Recipe FAQs
- → Can I substitute the cod with another type of fish?
Yes, haddock, pollock, or halibut make excellent substitutes for cod in this dish.
- → What is the best way to roast butternut squash for this meal?
Cut butternut squash into 1.5 cm cubes, toss with olive oil, salt, and pepper, and roast at 200°C (400°F) for 15 minutes until just tender.
- → How can I enhance the tomato-herb sauce flavor?
Simmering the sauce with oregano, thyme, and a touch of smoked paprika deepens the flavor profile; adding a bit of sugar or maple syrup balances acidity.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients used are naturally gluten-free, making it safe for gluten-sensitive diets.
- → What serving suggestions complement this meal?
Serve with lemon wedges and freshly cracked black pepper; it pairs well with quinoa, brown rice, or gluten-free crusty bread.