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Baked Cod Butternut Spinach

Featured in: Daily Cravings

This dish features tender cod fillets gently baked atop roasted butternut squash cubes and fresh spinach, all bathed in a rich tomato-herb sauce. The butternut squash provides a subtle sweetness that complements the delicate texture of the fish, while the spinach adds a fresh, earthy element. Infused with garlic, oregano, thyme, and a hint of smoked paprika, the sauce offers aromatic depth. It's a simple yet elegant dish ideal for easy weeknight meals or entertaining guests.

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Updated on Mon, 17 Nov 2025 09:33:00 GMT
Baked Cod with Butternut Squash and Tomato-Herb Sauce, a flavorful, healthy meal with roasted squash. Save
Baked Cod with Butternut Squash and Tomato-Herb Sauce, a flavorful, healthy meal with roasted squash. | cravebop.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 made this on a busy weeknight, hoping for something nutritious but simple, and it instantly became a family favorite. The sweet butternut squash and vibrant tomato sauce pair perfectly with the succulent cod.

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
  • Fresh parsley: 2 tbsp, chopped (plus extra for garnish)
  • Lemon wedges: for serving
  • Freshly cracked black pepper: for serving

Instructions

Prepare for baking:
Preheat oven to 200°C (400°F). Grease a large ovenproof dish.
Roast squash:
Toss squash cubes with 1 tbsp olive oil, salt, and pepper. Spread in baking dish and roast for 15 minutes until just softened.
Sauté aromatics:
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 sauce:
Add tomato paste, cook 1 minute, then stir in crushed tomatoes, oregano, thyme, smoked paprika, salt, pepper, and sugar or maple syrup if using. Simmer for 5 minutes to deepen flavor.
Layer vegetables:
Remove squash from oven. Scatter spinach over squash, pour tomato-herb sauce evenly on top.
Add cod:
Nestle cod fillets on top. Season fish lightly with salt and pepper. Cover dish loosely with foil.
Bake:
Bake for 15–18 minutes, or until cod is opaque and flakes easily with a fork.
Finish and serve:
Remove foil, sprinkle with parsley. Serve with lemon wedges.
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| cravebop.com

My kids always ask for seconds when I make this, and even family members who usually avoid fish end up loving it. The colorful veggies make it extra appealing around the table.

Required Tools

Large ovenproof baking dish, skillet, chefs knife, cutting board, and foil are needed.

Allergen Information

This recipe contains fish. It is gluten-free as written. Always check the labels on tomato paste and other packaged products for hidden allergens.

Nutritional Information (per serving)

Calories: 295, Total Fat: 7 g, Carbohydrates: 23 g, Protein: 34 g

Golden, flaky baked cod nestled with vibrant butternut squash and a rich tomato-herb sauce. Save
Golden, flaky baked cod nestled with vibrant butternut squash and a rich tomato-herb sauce. | cravebop.com

Try this dish for a nutritious dinner that feels special but is easy enough for any night. The leftovers are perfect for lunch the next day!

Recipe Guide

→ Can I substitute cod with other fish?

Yes, you can use haddock, pollock, or halibut as alternatives, which have similar textures and mild flavors.

→ How do I know when the cod is cooked?

The cod is done when it turns opaque and flakes easily with a fork, typically after 15–18 minutes baking.

→ Can I prepare the tomato-herb sauce ahead?

Absolutely, preparing the sauce in advance allows the flavors to deepen and saves time when assembling the dish.

→ What sides pair well with this dish?

Serving with quinoa, brown rice, or gluten-free bread adds a hearty touch and balances the meal.

→ Is smoked paprika necessary in the sauce?

Smoked paprika is optional but adds a subtle smoky note that enhances the sauce's complexity.

Baked Cod Butternut Spinach

Cod fillets baked with sweet butternut squash, wilted spinach, and a flavorful tomato-herb sauce.

Prep duration
20 min
Cook duration
35 min
Complete duration
55 min
Created by Lindsey Carter


Skill level Easy

Heritage Mediterranean-Inspired

Output 4 Portions

Nutrition labels No dairy, No gluten, Carb-conscious

What you'll need

Fish & Vegetables

01 4 skinless, boneless cod fillets, approximately 5 oz each
02 1 lb butternut squash, peeled and 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

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 additional 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

Prepare Oven and Squash: Preheat oven to 400°F and lightly grease a large ovenproof dish. Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper; spread evenly in the dish. Roast for 15 minutes until beginning to soften.

Phase 02

Sauté Aromatics: While squash roasts, heat remaining 1 tablespoon olive oil in a skillet over medium heat. Sauté chopped onion until translucent, about 3–4 minutes. Add minced garlic and cook an additional minute.

Phase 03

Develop Tomato-Herb Sauce: 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 sauce for 5 minutes to deepen flavors.

Phase 04

Combine Vegetables and Sauce: Remove squash from oven and scatter baby spinach evenly over it. Pour tomato-herb sauce over spinach and squash in the baking dish.

Phase 05

Arrange Cod and Bake: Place cod fillets atop the vegetable layer and season with salt and pepper. Cover loosely with foil and bake for 15–18 minutes until fish is opaque and flakes easily with a fork.

Phase 06

Finish and Serve: Remove foil, sprinkle chopped fresh parsley over the dish, and serve with lemon wedges and freshly cracked black pepper.

Tools needed

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

Allergy alerts

Always review ingredients for potential allergens and seek professional medical advice if uncertain.
  • Contains fish. Verify all packaged ingredients for potential allergens.

Nutrition breakdown (per portion)

Values shown are estimates only - consult healthcare providers for specific advice.
  • Energy: 295
  • Fats: 7 g
  • Carbohydrates: 23 g
  • Proteins: 34 g