# Components:
→ Fish & Vegetables
01 - 4 skinless, boneless cod fillets, approximately 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
# Directions:
01 - Preheat oven to 400°F. Lightly grease a large ovenproof baking dish. Toss butternut squash with 1 tbsp olive oil, salt, and pepper. Spread evenly in the dish and roast for 15 minutes until just tender.
02 - Heat 1 tbsp olive oil in a skillet over medium heat. Sauté chopped onion for 3 to 4 minutes until translucent. Add minced garlic and cook for an additional minute.
03 - 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 using). Simmer for 5 minutes to develop flavors.
04 - Remove roasted squash from oven. Evenly scatter fresh spinach over the squash. Pour tomato-herb sauce over vegetables.
05 - Nestle cod fillets on top of the sauce and vegetables. Season fillets lightly with salt and pepper. Cover loosely with foil and bake for 15 to 18 minutes until cod flakes easily.
06 - Remove foil, sprinkle with fresh parsley, and serve alongside lemon wedges with freshly cracked black pepper to taste.
