# Ingredient list:
→ Fish & Vegetables
01 - 4 cod fillets (5 oz each), skinless and boneless
02 - 1 lb butternut squash, peeled and cut into 1/2-inch cubes
03 - 4 cups fresh baby spinach
04 - 1 medium yellow onion, finely chopped
05 - 2 garlic cloves, minced
→ Tomato-Herb Sauce
06 - 14 oz canned crushed tomatoes
07 - 2 tbsp tomato paste
08 - 2 tbsp olive oil
09 - 1 tsp dried oregano
10 - 1 tsp dried thyme
11 - 1/2 tsp smoked paprika (optional)
12 - 1/2 tsp sea salt, plus additional to taste
13 - 1/4 tsp freshly ground black pepper
14 - 1 tsp sugar or maple syrup (optional)
15 - 2 tbsp fresh parsley, chopped, plus extra for garnish
→ For Serving
16 - Lemon wedges
17 - Freshly cracked black pepper
# Step-by-Step Guide:
01 - Preheat oven to 400°F. Lightly grease a large ovenproof dish.
02 - Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread evenly in baking dish and roast for 15 minutes until beginning to soften.
03 - Heat 1 tablespoon olive oil in skillet over medium heat. Sauté onion until translucent, about 3-4 minutes, then add garlic and cook for 1 more minute.
04 - Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, oregano, thyme, smoked paprika, salt, pepper, and sugar or maple syrup if using. Simmer for 5 minutes to develop flavors.
05 - Remove squash from oven. Scatter spinach evenly over squash, then pour tomato-herb sauce on top.
06 - Nestle cod fillets onto vegetable mixture. Season lightly with salt and pepper. Cover loosely with foil.
07 - Bake uncovered for 15–18 minutes, until cod is opaque and flakes easily with a fork.
08 - Remove foil, sprinkle with fresh parsley, and serve with lemon wedges and freshly cracked black pepper.
