# 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
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 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.
02 - 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.
03 - 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.
04 - Remove squash from oven and scatter baby spinach evenly over it. Pour tomato-herb sauce over spinach and squash in the baking dish.
05 - 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.
06 - Remove foil, sprinkle chopped fresh parsley over the dish, and serve with lemon wedges and freshly cracked black pepper.
