1. Main
  2. Dishes
  3. Baked Cod with Butternut

Baked Cod with Butternut

Featured in: Bold Marinades & Sauces

This dish features tender cod fillets baked atop sweet roasted butternut squash and wilted baby spinach. The vegetables and fish are nestled in a rich tomato-herb sauce made with oregano, thyme, and a touch of smoked paprika. Lemon wedges garnish the dish, adding brightness. It’s an easy, wholesome meal suited for weeknights or entertaining, gluten-free and low-carb. Roasting the squash before baking enhances its natural sweetness, while the sauce balances acidity with a hint of sugar or maple syrup. The cod flakes easily when cooked, delivering a light, flavorful experience.

Save Share Now Email Print Skip to recipe
Updated on Mon, 17 Nov 2025 13:15:00 GMT
Baked cod with butternut squash and spinach, a flavorful dish with tender fish and roasted vegetables. Save
Baked cod with butternut squash and spinach, a flavorful dish with tender fish and roasted vegetables. | bitegrill.com

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.

I first tried this combination when looking for a nutritious main that would impress guests without fuss. The blend of flaky cod, sweet squash, and herbed tomato sauce quickly turned it into a family favorite.

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 squash:
Preheat oven to 200°C (400°F). Lightly grease a large ovenproof dish. Toss butternut squash cubes with 1 tbsp olive oil, pinch of salt, and pepper. Spread in baking dish and roast for 15 minutes until starting to soften.
Sauté aromatics:
While squash roasts, heat 1 tbsp olive oil in skillet over medium heat. Sauté onion for 3,4 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, salt, pepper, and sugar or maple syrup if using. Simmer 5 minutes for flavor development.
Layer vegetables and sauce:
Remove squash from oven. Scatter spinach over squash, pour tomato-herb sauce evenly over vegetables.
Add cod and bake:
Nestle cod fillets on top. Season fish lightly with salt and pepper. Cover dish loosely with foil and bake 15,18 minutes, until cod is opaque and flakes easily.
Finish and serve:
Remove foil, sprinkle with fresh parsley, serve with lemon wedges.
Vibrant image of Baked Cod with butternut squash, served with fresh parsley and a bright tomato-herb sauce. Save
Vibrant image of Baked Cod with butternut squash, served with fresh parsley and a bright tomato-herb sauce. | bitegrill.com

This recipe brings back memories of late autumn dinners with my family, when the vibrant colors and comforting flavors warmed up chilly evenings.

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

Flaky Baked Cod sitting atop tender vegetables offers a healthy and delicious Mediterranean-inspired meal choice. Save
Flaky Baked Cod sitting atop tender vegetables offers a healthy and delicious Mediterranean-inspired meal choice. | bitegrill.com

Garnish with extra parsley for freshness. A squeeze of lemon right before serving brings out all the flavors beautifully.

Recipe FAQ

→ How do I ensure the cod stays moist during baking?

Cover the baking dish loosely with foil to trap steam and keep the fillets tender while they cook evenly.

→ Can I substitute the butternut squash with other vegetables?

Yes, sweet potatoes or pumpkin cubes work well as substitutes and bring a similar sweetness and texture.

→ What is the best way to wilt the spinach in this dish?

Scatter fresh baby spinach over the roasted squash, then pour the warm tomato-herb sauce on top; the residual heat will gently wilt the leaves.

→ Is it necessary to cook the tomato-herb sauce separately before baking?

Yes, simmering the sauce briefly enhances flavors and ensures a balanced, rich taste in the final dish.

→ How can I add a bit of heat to this meal?

Add a pinch of chili flakes to the tomato-herb sauce while simmering for a gentle spicy kick.

Baked Cod with Butternut

Delicate cod fillets gently baked with sweet butternut squash and fresh spinach in a tomato-herb blend.

Prep duration
20 min
Cook duration
35 min
Complete duration
55 min
Created by Ethan Walker


Skill Level Easy

Heritage Mediterranean-Inspired

Output 4 Portions

Dietary considerations No Dairy, No Gluten, Reduced-Carb

Components

Fish & Vegetables

01 4 skinless, boneless cod fillets (5 oz each)
02 1 lb butternut squash, peeled and cubed into ½-inch pieces
03 4 cups fresh baby spinach
04 1 medium yellow onion, finely chopped
05 2 garlic cloves, minced

Tomato-Herb Sauce

01 14 oz canned crushed tomatoes
02 2 tbsp tomato paste
03 2 tbsp olive oil
04 1 tsp dried oregano
05 1 tsp dried thyme
06 ½ tsp smoked paprika (optional)
07 ½ tsp sea salt, plus extra to taste
08 ¼ tsp freshly ground black pepper
09 1 tsp sugar or maple syrup (optional)
10 2 tbsp fresh parsley, chopped (plus extra for garnish)

For Serving

01 Lemon wedges
02 Freshly cracked black pepper

Method

Phase 01

Preheat Oven: Preheat the oven to 400°F and lightly grease a large ovenproof dish.

Phase 02

Roast Butternut Squash: Toss the butternut squash cubes with 1 tablespoon olive oil, a pinch of salt, and black pepper. Spread evenly in the prepared baking dish and roast for 15 minutes until beginning to soften.

Phase 03

Prepare Tomato-Herb Sauce: While the squash roasts, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the chopped onion until translucent, about 3 to 4 minutes. Add minced garlic and cook for an additional minute.

Phase 04

Simmer Sauce: Stir in tomato paste and cook for 1 minute. Incorporate crushed tomatoes, oregano, thyme, smoked paprika (if using), salt, pepper, and sugar or maple syrup if desired. Simmer for 5 minutes to meld flavors.

Phase 05

Assemble Layers: Remove roasted squash from oven. Evenly scatter fresh spinach over the squash and pour the tomato-herb sauce over the vegetables.

Phase 06

Add Cod Fillets: Arrange cod fillets atop the vegetable mixture and season lightly with salt and pepper. Cover the dish loosely with foil.

Phase 07

Bake Until Cooked: Bake for 15 to 18 minutes, until the cod is opaque and flakes easily with a fork.

Phase 08

Garnish and Serve: Remove the foil, sprinkle with fresh parsley and serve with lemon wedges.

Tools needed

  • Large ovenproof baking dish
  • Skillet
  • Chef's knife
  • Cutting board
  • Foil

Allergy details

Review each ingredient for potential allergens and consult with healthcare providers if you're uncertain about sensitivities.
  • Contains fish. Gluten-free as prepared. Verify packaged ingredients for other allergens.

Nutritional information (each portion)

These values are provided as estimates only and shouldn't replace professional medical guidance.
  • Energy: 295
  • Fats: 7 g
  • Carbohydrates: 23 g
  • Proteins: 34 g