Roasted Cod with Mediterranean Vegetables and Butternut Squash Ravioli
Flaky roasted cod cooked alongside sweet cherry tomatoes, zucchini, and green peas, served with butternut squash ravioli and sliced pear. A vibrant, protein-rich meal offering well-rounded nutrition and satisfying flavor.
Prep
15 min
Cook
15 min
Total
30 min
Makes
2 servings
Created together. Shared with you.
Made by Krista + Lila
Krista created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Trigger-aware comfort
Make the meal work for today
Keep spicy extras on the side and adjust the temperature or portion to suit you. The best version is the one you can enjoy comfortably.
Notice: comfort + personal triggers
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
15 min
Total
30 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Sheet pan
Time saver
For meal prep, store roasted fish and ravioli separately in airtight containers for up to 2 days.
Do these three things first
- 1Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 7 steps complete
Next: Preheat your oven to 400°F (200°C) and…
- 01
Preheat your oven to 400°F (200°C) and…
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Tap card to mark done - 02
Toss the chopped zucchini
Toss the chopped zucchini, cherry tomatoes, green peas, and minced garlic with half of the extra virgin olive oil, then spread them evenly across one side of the baking sheet.
Tap card to mark done - 03
Season the cod fillet with salt and…
Season the cod fillet with salt and pepper, then place it on the other side of the baking sheet.
Tap card to mark done - 04
Roast in the oven for 12 to…
Roast in the oven for 12 to 15 minutes, until the cod flakes easily with a fork and the vegetables are tender.
Look for: the cod flakes easily with a fork and the vegetables are tender
Tap card to mark done - 05
Bring a pot of salted water to…
While the fish and vegetables roast, bring a pot of salted water to a gentle boil and cook the butternut squash ravioli according to package directions, about 4 to 5 minutes, until tender.
Look for: tender
Tap card to mark done - 06
Drain the ravioli and toss gently with…
Drain the ravioli and toss gently with the remaining olive oil and sliced fresh pear.
Tap card to mark done - 07
Serve the roasted cod and tender vegetables…
Serve the roasted cod and tender vegetables alongside the warm ravioli and pear mixture immediately.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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