# What You 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
# How To Make:
01 - Preheat the oven to 400°F and lightly grease a large ovenproof dish.
02 - Toss the squash cubes with 1 tablespoon olive oil, a pinch of salt, and pepper; spread evenly in the baking dish. Roast for 15 minutes until beginning to soften.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Cook onion until translucent, approximately 3–4 minutes. Add garlic and sauté for an additional 1 minute.
04 - Incorporate tomato paste into the skillet and cook for 1 minute. Add crushed tomatoes, oregano, thyme, smoked paprika, salt, pepper, and optional sugar or maple syrup. Simmer sauce for 5 minutes.
05 - Remove the squash from the oven. Layer spinach over the roasted squash and evenly pour the tomato-herb sauce atop the vegetables.
06 - Place cod fillets on top of the layered vegetables. Lightly season with salt and pepper. Cover loosely with foil.
07 - Bake for 15 to 18 minutes until the cod is opaque and flakes easily with a fork.
08 - Remove foil, sprinkle with fresh parsley, and serve with lemon wedges accompanied by freshly cracked black pepper.
