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.
The first time I made this dish was for a family dinner when we wanted something light but comforting. It quickly became a favorite because everyone loved the delicate cod with the sweet squash and savory sauce.
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)
- Medium yellow onion: Finely chopped
- Garlic cloves: 2, 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
- Freshly ground black pepper: ¼ tsp, 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 the oven and squash:
- Preheat oven to 200°C (400°F). Lightly grease a large ovenproof dish. Toss squash cubes with 1 tbsp olive oil, a pinch of salt, and pepper. Spread evenly in baking dish. Roast for 15 minutes until starting to soften.
- Sauté aromatics:
- While squash roasts, heat 1 tbsp olive oil in a skillet over medium heat. Sauté onion for 3 minutes until translucent. Add garlic and cook 1 minute more.
- Make tomato-herb sauce:
- Stir in tomato paste, cook 1 minute. Add crushed tomatoes, oregano, thyme, smoked paprika (if using), salt, pepper, and sugar or maple syrup. Simmer 5 minutes for flavor.
- Assemble dish:
- Remove squash from oven. Scatter spinach over squash, then pour sauce evenly over vegetables.
- Add cod:
- Nestle cod fillets on top. Season fish lightly with salt and pepper. Cover loosely with foil.
- Bake:
- Bake 15 to 18 minutes or until cod is opaque and flakes easily with fork.
- Finish and serve:
- Remove foil, sprinkle with fresh parsley. Serve with lemon wedges and extra pepper.
Save This cod bake is often requested at family gatherings. We love serving it right from the baking dish, letting everyone help themselves and add lemon as they please.
Required Tools
Large ovenproof baking dish, skillet, chefs knife, cutting board, and foil will help make prep and cooking simple.
Allergen Information
Contains fish. Gluten-free as written. Remember to confirm packaged products for hidden allergens.
Nutritional Information (per serving)
Calories: 295 Protein: 34 g Carbohydrates: 23 g Total Fat: 7 g
Save Serve immediately for best texture or store leftovers for an easy lunch. This dish is sure to impress both guests and family.
Kitchen Guide
- → Can I substitute cod with other fish?
Yes, similar white fish like haddock, pollock, or halibut work well and maintain the delicate texture.
- → How do I ensure the cod stays moist during baking?
Cover the baking dish loosely with foil to trap steam, preventing the fish from drying out.
- → What is the best way to roast butternut squash evenly?
Cut the squash into uniform cubes and toss with olive oil and seasoning before roasting at 200°C (400°F) for about 15 minutes.
- → Can I add heat or spice to the tomato-herb sauce?
Absolutely! Adding a pinch of chili flakes or smoked paprika will introduce gentle warmth and depth.
- → Are there gluten-free considerations for this dish?
All ingredients used are naturally gluten-free, but always check labels on processed items like tomato paste.
- → What sides complement this baked cod and vegetable dish?
Quinoa, brown rice, or gluten-free crusty bread make excellent accompaniments to soak up the sauce.