# Components:
→ Fish & Vegetables
01 - 4 skinless, boneless cod fillets (5 oz each)
02 - 1 lb peeled butternut squash, cut into ½-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 - ½ tsp smoked paprika (optional)
12 - ½ tsp sea salt, plus additional for seasoning
13 - ¼ 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
# Method:
01 - Preheat oven to 400°F. Lightly grease a large ovenproof dish.
02 - Toss cubed butternut squash with 1 tablespoon olive oil, pinch of salt, and pepper; spread evenly in the baking dish. Roast for 15 minutes until slightly softened.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté finely chopped onion for 3 to 4 minutes until translucent. Add minced garlic and cook for an additional minute.
04 - Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, oregano, thyme, smoked paprika (if using), salt, black pepper, and sugar or maple syrup if desired. Simmer for 5 minutes to develop flavors.
05 - Remove roasted squash from oven. Scatter fresh spinach evenly over the squash, then pour tomato-herb sauce on top.
06 - Nestle cod fillets on top of spinach and sauce. Lightly season with salt and freshly cracked black pepper. Cover loosely with foil.
07 - Bake covered for 15 to 18 minutes until cod turns opaque and flakes easily with a fork.
08 - Remove foil, sprinkle with fresh parsley, and serve immediately with lemon wedges.
