# 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 to taste
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 the oven to 400°F (200°C). Lightly grease a large ovenproof baking dish.
02 - Toss butternut squash cubes with 1 tablespoon olive oil, a pinch of salt, and black pepper. Spread evenly in the prepared baking dish. Roast for 15 minutes until beginning to soften.
03 - While the squash roasts, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the chopped onion for 3 to 4 minutes until translucent. Add minced garlic and cook for 1 minute more.
04 - Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, oregano, thyme, smoked paprika (if using), salt, pepper, and optional sugar or maple syrup. Simmer for 5 minutes to develop flavors.
05 - Remove the squash from the oven. Evenly scatter fresh spinach over the roasted squash. Pour the tomato-herb sauce over the vegetables.
06 - Place cod fillets atop the vegetable mixture. Lightly season the fillets with salt and black pepper. Cover the dish loosely with foil.
07 - Bake covered for 15 to 18 minutes, or until the cod is opaque and flakes easily with a fork.
08 - Remove the foil, sprinkle chopped fresh parsley over the top, and serve with lemon wedges alongside freshly cracked black pepper.
