# 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
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
# Preparation Steps:
01 - 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.
02 - 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.
03 - 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.
04 - Remove squash from oven. Scatter fresh spinach evenly over the roasted squash. Pour the tomato-herb sauce over the vegetables.
05 - 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.
06 - Remove foil and sprinkle fresh parsley over the dish. Serve immediately with lemon wedges and freshly cracked black pepper.
