Baked Rhubarb and Ginger Cod Over Sauteed Minty Spaghetti Squash

This Springtime fish is one not to miss!
By / Photography By Susan Garrett | April 25, 2016


Preheat oven to 375 F. Lightly coat bottom of baking dish with olive oil.

In saucepan, combine all rhubarb ingredients. Bring to a boil and turn to a simmer. When rhubarb is soft, take off heat. Let cool. Puree and set aside.  

Season fish with salt, pepper and paprika.  Top with rhubarb sauce. Bake 15-20 minutes, depending on fish thickness.
While fish is cooking, in a sauté pan, add spaghetti squash, sauté with olive oil and herbs until heated through. Salt and pepper to taste.
Serve fish over squash and enjoy this Springtime meal!


Rhubarb Sauce
  • 1½ cups fresh diced rhubarb (leaves removed and discarded)
  • 1 teaspoon finely chopped ginger
  • ¼ cup of maple syrup
  • 1 teaspoon salt
  • ½ teaspoon of chopped jalapeño pepper
For the Fish
  • 8 oz. wild caught, sustainable, fresh Cod (ask your trusted fishmonger)
  • 1 teaspoon extra virgin olive oil
  • Salt, pepper and paprika, to taste
  • 2 cups cooked spaghetti squash
  • 1 tablespoon finely chopped mint
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper, to taste
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