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Recipe Summary test

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees . On a large baking sheet, toss the onion, sweet potato, squash, garlic and 2 tbsp. oil. Arrange in a single layer; season with salt and pepper. Roast, rotating the sheet halfway through, until the vegetables are tender and browned, about 25 minutes. Remove from the oven; top with the spinach. Drizzle with 2 tbsp. oil; season and toss until the spinach wilts slightly, about 2 minutes.

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  • Sprinkle the oregano on both sides of the cod fillets; season. Place the flour in a bowl and dredge each fillet to coat.

  • In a large nonstick skillet, heat the remaining 1 tbsp. oil over medium-high. Add the cod and cook, turning once, until the fillets are golden brown on the outside and just opaque in the centers, about 5 minutes per side. Serve with the vegetable mixture.

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