Save to Pinterest 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 with Butternut Squash & Spinach when searching for an easy Mediterranean-inspired dinner my whole family could enjoy. The colorful layers and tender fish make it a standout that always gets requests for second helpings from both kids and adults.
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 (divided)
- Dried oregano: 1 tsp
- Dried thyme: 1 tsp
- Smoked paprika: ½ tsp (optional)
- Sea salt: ½ tsp, plus more to taste
- Black pepper: ¼ tsp, freshly ground, plus more for seasoning
- 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
- Prep & Roast Squash:
- Preheat the oven to 200°C (400°F). Lightly grease a large ovenproof dish. Toss butternut squash cubes with 1 tbsp olive oil, a pinch of salt, and pepper. Spread evenly in dish and roast for 15 minutes.
- Make Tomato-Herb Sauce:
- Heat 1 tbsp olive oil in skillet over medium heat. Sauté yellow onion for 3 minutes until translucent. Add garlic, cook 1 minute more. Stir in tomato paste, cook 1 minute. Add crushed tomatoes, oregano, thyme, smoked paprika, salt, pepper, and sugar/maple syrup if using. Simmer 5 minutes.
- Assemble:
- Remove squash from oven. Scatter spinach over squash, then pour tomato-herb sauce evenly on top.
- Add Cod:
- Nestle cod fillets atop vegetables, season lightly with salt and pepper. Loosely cover with foil.
- Bake:
- Bake 15–18 minutes, until cod is opaque and flakes easily with a fork.
- Finish & Serve:
- Remove foil, sprinkle with fresh parsley. Serve with lemon wedges and freshly cracked black pepper.
Save to Pinterest This recipe brings back memories of cozy dinners with my kids, always eager to help arrange the layers and sprinkle fresh parsley. It is a staple in our weeknight rotation and perfect for sharing at family gatherings.
Required Tools
Large ovenproof baking dish, skillet, chefs knife, cutting board, foil
Allergen Information
Contains fish. Gluten-free as written. Remember to check all packaged products for possible allergens.
Nutritional Information
Per serving: Calories 295, Total Fat 7 g, Carbohydrates 23 g, Protein 34 g
Save to Pinterest 
One pan brings out all the flavors—serve with lemon wedges for a burst of brightness. Enjoy with family or friends for a simple but elegant meal.
Recipe FAQs
- → Can I use other fish instead of cod?
Yes, haddock, pollock, or halibut work well as substitutes and provide similar textures and flavors.
- → How do I know when the cod is fully cooked?
The cod is done when it turns opaque and flakes easily with a fork.
- → Can I prepare the butternut squash in advance?
Yes, roasting the squash ahead of time saves cooking steps and enhances its natural sweetness.
- → What can I serve alongside this dish?
Quinoa, brown rice, or gluten-free crusty bread complement the flavors and add heartiness.
- → Is it possible to add some heat to this dish?
Absolutely, a pinch of chili flakes can be added to the tomato-herb sauce for a gentle kick.