Cod Fish with dill and Roasted Butternut Squash


by: Culinary KReations

A dinner created for a client who wanted a healthy yet flavorful meal. Just a few ingredients make this meal a snap to put together. So easy just prep everything in the morning then when its time for dinner just pop it all in the oven. 35 minutes later you have pure YUM!!!!!!!!!!!!!!


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serves: 4

For the Cod

4-6oz cod fish fillets

salt, pepper, garlic powder to taste

fresh dill chopped

1/2 squeeze of lemon

drizzle of olive oil

For the Butternut squash

1 medium butternut squash (peeled, deseeded and diced)

1 medium apple (I used granny smith, peeled, diced)

1 small red onion (diced)

1-2 cloves garlic (minced)

1/2 cup fresh cranberries

salt pepper to taste

1/4 tsp each ginger, cinnamon

Nutrition Facts
Cod Fish with dill and Roasted Butternut Squash

Servings Per Recipe: 4

Amount per Serving

Calories: 266

  • Total Fat: 11.4 g
  •     Saturated Fat: 2.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 30.9 mg
  • Sodium: 487.1 mg
  • Total Carbs: 29.5 g
  •     Dietary Fiber: 2.9 g
  •     Sugars: 6.3 g
  • Protein: 14.3 g

how is this calculated?

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1.  Season the cod fillets with salt pepper and garlic powder.

2.  Drizzle with lemon and oil.

3.  Place on a baking sheet. Set aside.

4.  In a separate baking dish place the butternut squash apples, onions, garlic, cranberries and seasonings together drizzle with oil.

5.  Place the butternut squash in a 375 degree oven and bake covered with tin foil for 15 min.

6.  At the 15 minute mark remove the foil and continue baking. This is also the time to place the fish into the oven.

7.  Continue to bake both dishes for 15-20 minutes (turning squash dish occasionally)

8.  The dishes are done when the fish is flaky and the squash is tender.

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