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 baked cod recipe on a busy weeknight when I wanted something comforting but also healthy. The combination of roasted squash, cod, and herby tomato sauce quickly became a regular family favorite for both casual dinners and small gatherings.
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
- Baby spinach: 120 g (4 cups), fresh
- 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: ½ tsp (optional)
- Sea salt: ½ tsp, plus more to taste
- Freshly ground black pepper: ¼ tsp
- Sugar or maple syrup: 1 tsp (optional, 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 & Bake Squash:
- Preheat oven to 200°C (400°F). Lightly grease a large ovenproof dish. Toss squash cubes with 1 tbsp olive oil, a pinch of salt, and pepper. Spread squash evenly in 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 minutes until translucent. Add garlic and cook 1 minute more.
- Prepare Tomato Sauce:
- Stir tomato paste into onion and garlic. Cook for 1 minute. Add crushed tomatoes, oregano, thyme, smoked paprika, salt, pepper, and sugar or maple syrup (if using). Simmer for 5 minutes.
- Layer Vegetables:
- Remove squash from oven. Scatter spinach over squash. Pour tomato-herb sauce evenly over vegetables.
- Add Cod:
- Nestle cod fillets on top of vegetables. Season fish lightly with salt and pepper. Cover dish loosely with foil.
- Bake:
- Bake for 15–18 minutes until cod is opaque and flakes easily with fork.
- Finish & Serve:
- Remove foil. Sprinkle with fresh parsley. Serve with lemon wedges and extra black pepper.
Save When I served this vibrant Mediterranean-inspired casserole to my family, even picky eaters were excited to try each colorful layer. The simple prep makes it just right for busy nights or cozy weekend meals together around the table.
Required Tools
Large ovenproof baking dish, skillet, chefs knife, cutting board, foil
Allergen Information
Contains fish. Gluten-free as written. Always check labels on packaged products.
Nutritional Information
Per serving: 295 calories, 7 g total fat, 23 g carbohydrates, 34 g protein
Save This colorful one-dish dinner stays fresh up to 2 days in the fridge and reheats well. Serve with quinoa or gluten-free bread for a heartier meal.
Cooking Questions & Answers
- → Can I use other types of fish?
Yes, haddock, pollock, or halibut are excellent alternatives and will bake similarly with the same method.
- → How do I know when the cod is cooked?
The cod is done when it becomes opaque and flakes easily with a fork, usually after 15–18 minutes in the oven.
- → Can I prepare the tomato-herb sauce ahead of time?
Absolutely, the sauce can be made in advance and stored refrigerated for up to two days to deepen the flavors.
- → What sides pair well with this dish?
Quinoa, brown rice, or gluten-free crusty bread complement this dish well, adding extra texture and substance.
- → Is this meal suitable for a gluten-free diet?
Yes, it contains no gluten ingredients as written, but always check labels on canned or packaged items.