# 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 extra to taste
13 - ¼ tsp freshly ground black pepper
14 - 1 tsp sugar or maple syrup (optional)
15 - 2 tbsp fresh parsley, chopped
→ For Serving
16 - Lemon wedges
17 - Freshly cracked black pepper
# Directions:
01 - Preheat oven to 400°F. Lightly grease a large ovenproof dish.
02 - Toss butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Spread evenly in the dish and roast for 15 minutes until starting to soften.
03 - Heat 1 tbsp olive oil in a skillet over medium heat. Cook onion until translucent, about 3–4 minutes. Add garlic and cook for 1 minute more.
04 - Stir in tomato paste and cook 1 minute. Add crushed tomatoes, oregano, thyme, smoked paprika, salt, pepper, and optional sweetener. Simmer for 5 minutes to develop flavors.
05 - Remove roasted squash from oven. Spread spinach evenly over squash and pour tomato-herb sauce on top.
06 - Place cod fillets on top of the vegetables. Season lightly with salt and pepper. Cover loosely with foil.
07 - Bake covered for 15–18 minutes until cod is opaque and flakes easily.
08 - Remove foil, sprinkle with chopped parsley, and serve with lemon wedges and freshly cracked pepper.
