Save 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 tried this baked cod casserole for a casual Sunday dinner at home. The medley of sweet squash, spinach, and fragrant tomato sauce brought wonderful color and comfort to our table.
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
- Fresh baby spinach: 120 g (4 cups)
- Yellow onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Canned crushed tomatoes: 400 g (14 oz)
- Tomato paste: 2 tbsp
- Olive oil: 2 tbsp
- Dried oregano: 1 tsp
- Dried thyme: 1 tsp
- Smoked paprika (optional): ½ tsp
- Sea salt: ½ tsp, plus more to taste
- Freshly ground black pepper: ¼ tsp
- Sugar or maple syrup (optional): 1 tsp
- Fresh parsley: 2 tbsp, chopped (plus extra for garnish)
- Lemon wedges: for serving
- Freshly cracked black pepper: for serving
Instructions
- Preheat and Prepare Dish
- Preheat oven to 200°C (400°F). Lightly grease a large ovenproof dish.
- Roast Squash
- Toss butternut squash cubes with 1 tbsp olive oil, a pinch of salt, and pepper. Spread evenly in the baking dish. Roast for 15 minutes, until just starting to soften.
- Cook Onion and Garlic
- While squash roasts, heat 1 tbsp olive oil in a skillet over medium heat. Sauté onion for 3 minutes until translucent. Add garlic and cook for 1 minute more.
- Simmer Tomato Sauce
- Stir in tomato paste, cook for 1 minute. Add crushed tomatoes, oregano, thyme, smoked paprika, salt, pepper, and sugar or maple syrup if using. Simmer for 5 minutes.
- Layer Vegetables
- Remove squash from oven. Scatter spinach over squash, then pour tomato-herb sauce evenly over vegetables.
- Add Cod
- Nestle cod fillets on top. Season lightly with salt and pepper. Cover dish loosely with foil.
- Bake
- Bake for 15–18 minutes, or until cod is opaque and flakes easily with a fork.
- Garnish and Serve
- Remove foil, sprinkle with fresh parsley, and serve with lemon wedges.
Save This dish once brought my family together for a cozy weeknight dinner, and everyone enjoyed scooping their own portions straight from the colorful baking dish.
Serving Suggestions
Pair this baked cod casserole with quinoa, brown rice, or crusty gluten-free bread for a more filling meal.
Allergen & Nutrition Info
Contains fish. Gluten-free as written. Per serving: 295 calories, 7 g total fat, 23 g carbohydrates, 34 g protein. Check packaged ingredients for allergens.
Required Tools
To make this recipe, use a large ovenproof baking dish, skillet, chefs knife, cutting board, and foil.
Save The vibrant flavors and nourishing ingredients make this Mediterranean-inspired cod casserole a regular addition to our dinner rotation. Enjoy its comforting simplicity for a unique twist on classic baked fish.
Recipe FAQ
- → What type of fish works best for this dish?
Skinless, boneless cod fillets are ideal, but haddock, pollock, or halibut can be used as alternatives.
- → Can I prepare the butternut squash in advance?
Yes, roasting the butternut squash ahead saves time; just reheat gently before assembling the dish.
- → Is it possible to add spice to the tomato-herb sauce?
A pinch of chili flakes can be added to the sauce for a subtle heat without overpowering the flavors.
- → What sides pair well with this meal?
Quinoa, brown rice, or gluten-free crusty bread complement the dish nicely and enhance the meal’s heartiness.
- → How should leftovers be stored?
Store leftovers in an airtight container in the refrigerator and consume within two days for best quality.