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

Preparation

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!

Ingredients

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
Squash
  • 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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