# What You'll 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 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
# Method:
01 - Preheat oven to 400°F. Lightly grease a large ovenproof baking dish.
02 - Toss the squash cubes with 1 tbsp olive oil, pinch of salt, and pepper. Spread evenly in the prepared dish and roast for 15 minutes until beginning to soften.
03 - Heat 1 tbsp olive oil in a skillet over medium heat. Cook the onion until translucent, about 3 to 4 minutes. Add garlic and sauté for 1 additional minute.
04 - In the skillet, stir in tomato paste and cook for 1 minute. Add crushed tomatoes, oregano, thyme, smoked paprika (if using), salt, pepper, and sugar or maple syrup if desired. Simmer for 5 minutes.
05 - Remove the squash from the oven. Spread the spinach evenly over the squash, then pour the tomato-herb sauce over the vegetables.
06 - Nestle cod fillets atop the vegetables. Lightly season with salt and pepper. Cover loosely with foil.
07 - Bake for 15 to 18 minutes until cod is opaque and flakes easily with a fork.
08 - Remove foil, sprinkle with fresh parsley, and serve with lemon wedges and freshly cracked black pepper.
