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Baked Cod Butternut Squash Spinach

Featured in: Quick Weeknight Dinners

Experience tender cod fillets gently baked over sweet roasted butternut squash cubes and fresh baby spinach. A rich tomato-herb sauce infuses the dish with Mediterranean flavors, enhanced by garlic, oregano, thyme, and a subtle smoky paprika note. This wholesome dish blends ease and vibrant taste, ideal for weeknight dinners or casual entertaining. Lemon wedges add a refreshing citrus touch, bringing brightness to every bite.

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Updated on Mon, 17 Nov 2025 16:40:00 GMT
Golden baked cod with butternut squash and spinach, all smothered in a rich tomato-herb sauce. Save
Golden baked cod with butternut squash and spinach, all smothered in a rich tomato-herb sauce. | whisknjoy.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.

The first time I made this recipe, I was amazed by how the sweet squash and bright tomato sauce elevated the mild cod into something truly special. Even my family members who rarely eat fish went back for seconds.

Ingredients

  • Cod fillets: Skinless and boneless, about 150 g (5 oz) each
  • 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, divided
  • 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, plus more for serving
  • Sugar or maple syrup: 1 tsp (optional, to balance acidity)
  • Fresh parsley: 2 tbsp, chopped (plus extra for garnish)
  • Lemon wedges: For serving

Instructions

Prepare Oven & Squash:
Preheat oven to 200°C (400°F). Lightly grease a large ovenproof dish. Toss squash with 1 tbsp olive oil, salt, and pepper. Spread in baking dish and roast 15 minutes.
Make Sauce:
Heat 1 tbsp olive oil in a skillet over medium heat. Sauté onion for 3 minutes. Add garlic and cook 1 minute more. Stir in tomato paste, cook 1 minute, then add crushed tomatoes, oregano, thyme, paprika, salt, pepper, and sugar or maple syrup if using. Simmer 5 minutes.
Layer & Bake:
Remove squash from oven. Scatter spinach over squash. Pour tomato-herb sauce evenly over vegetables. Nestle cod fillets on top, seasoning lightly with salt and pepper. Cover loosely with foil.
Bake Fish:
Bake 15–18 minutes, until cod is opaque and flakes easily.
Finish & Serve:
Remove foil, sprinkle with parsley, and serve with lemon wedges.
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| whisknjoy.com

This baked cod with vegetables was a hit for family Sunday dinner, with everyone helping themselves straight from the dish at the center of the table.

Required Tools

Large ovenproof baking dish, skillet, chefs knife, cutting board, foil

Allergen Information

Contains fish. Gluten-free as written. Check all packaged products (especially tomato paste) for potential allergens.

Nutritional Information

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

Flaky baked cod nestled with vibrant squash and herbs, creating a delicious and healthy meal. Save
Flaky baked cod nestled with vibrant squash and herbs, creating a delicious and healthy meal. | whisknjoy.com

This Mediterranean-inspired cod bake makes even weeknight dinners feel special. Garnish with extra parsley and enjoy the comforting flavors.

Recipe FAQ

→ What type of fish works best for this dish?

Firm white fish like cod, haddock, pollock, or halibut are ideal for baking, providing a tender, flaky texture.

→ Can I prepare the butternut squash in advance?

Yes, roasting the squash ahead saves time and helps develop a sweeter, caramelized flavor.

→ How do I ensure the cod stays moist during baking?

Baking the cod covered with foil over the sauce and vegetables locks in moisture and prevents drying.

→ Is the tomato-herb sauce spicy?

The sauce features aromatic herbs and smoked paprika for subtle warmth, but you can add chili flakes for extra heat if desired.

→ What sides pair well with this dish?

Quinoa, brown rice, or crusty gluten-free bread complement the main components and balance the meal.

Baked Cod Butternut Squash Spinach

Tender cod baked with roasted squash and spinach in a flavorful tomato-herb sauce, perfect for a wholesome meal.

Prep duration
20 min
Cook duration
35 min
Complete duration
55 min
Created by Sophia Turner

Classification Quick Weeknight Dinners

Skill Level Easy

Cultural Background Mediterranean-Inspired

Output 4 Portion Count

Dietary considerations No Dairy, No Gluten, Low-Carbohydrate

Components

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

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

Preparation Steps

Stage 01

Preparation of Oven and Squash: Preheat the oven to 400°F. Lightly grease a large ovenproof baking dish. Toss the butternut squash cubes with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread the squash evenly in the dish and roast for 15 minutes until beginning to soften.

Stage 02

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

Stage 03

Create Tomato-Herb Sauce: Incorporate tomato paste into the skillet and cook for 1 minute. Add crushed tomatoes, oregano, thyme, smoked paprika if using, salt, pepper, and optional sugar or maple syrup. Simmer the sauce for 5 minutes to meld flavors.

Stage 04

Assemble Layers: Remove squash from oven. Scatter fresh spinach evenly over the roasted squash. Pour the tomato-herb sauce over the vegetables.

Stage 05

Add Cod Fillets and Bake: Place cod fillets atop the layered vegetables. Lightly season the fish with salt and pepper. Cover the baking dish loosely with foil and bake for 15 to 18 minutes until the cod is opaque and flakes easily with a fork.

Stage 06

Garnish and Serve: Remove foil and sprinkle fresh parsley over the dish. Serve immediately with lemon wedges and freshly cracked black pepper.

Necessary tools

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

Allergy details

Review all ingredients for potential allergens and consult with healthcare professionals if you're unsure about any item.
  • Contains fish. Verify packaged ingredients for potential allergens.

Nutritional content (each portion)

These values are provided as estimates only and shouldn't replace professional medical guidance.
  • Energy: 295
  • Fats: 7 g
  • Carbohydrates: 23 g
  • Proteins: 34 g