# What You Need:
→ Fish & Vegetables
01 - 4 skinless, boneless cod fillets (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 more as needed
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
# Steps:
01 - Preheat the oven to 400°F. Lightly grease a large ovenproof baking dish.
02 - Toss butternut squash cubes with 1 tbsp olive oil, a pinch of salt, and pepper; spread evenly in the baking dish. Roast for 15 minutes until just tender.
03 - Heat 1 tbsp olive oil in a skillet over medium heat. Sauté chopped onion for 3–4 minutes until translucent, then add minced garlic and cook for 1 more minute.
04 - Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, oregano, thyme, smoked paprika, salt, pepper, and sugar or maple syrup if using. Simmer for 5 minutes to blend flavors.
05 - Remove squash from oven. Scatter spinach over the squash, then evenly pour the tomato-herb sauce over the vegetables.
06 - Nestle cod fillets on top of the vegetables. Lightly season fish with salt and pepper. Cover loosely with foil.
07 - Bake for 15 to 18 minutes, or until cod is opaque and flakes easily with a fork.
08 - Remove foil, sprinkle with chopped fresh parsley, and serve with lemon wedges.
