Save 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.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
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
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
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.
Save 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.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
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
Save 
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.
