# 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
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 extra 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 and lightly grease a large ovenproof dish.
02 - 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.
03 - 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.
04 - 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.
05 - Remove roasted squash from oven. Evenly scatter fresh spinach over the squash and pour the tomato-herb sauce over the vegetables.
06 - Arrange cod fillets atop the vegetable mixture and season lightly with salt and pepper. Cover the dish loosely with foil.
07 - Bake for 15 to 18 minutes, until the cod is opaque and flakes easily with a fork.
08 - Remove the foil, sprinkle with fresh parsley and serve with lemon wedges.
