Cod with roasted butternut squash & salsa verde by Stefano Faita
Cod with roasted butternut squash

Preparation time 15 minutes

Total time: 50 minutes

Ingredients

  1. 125 mL (1/2 cup) chopped flat parsley
  2. 60 mL (1/4 cup) chopped fresh basil
  3. 60 mL (1/4 cup) chopped fresh mint
  4. 1–2 garlic cloves, minced
  5. 15 mL (1 tbsp.) finely chopped capers
  6. 250 mL (1 cup) olive oil
  7. 15 mL (1 tbsp.) fresh lemon juice
  8. To taste, salt
  9. 454 g (1 lb) butternut squash, pealed and cut into 1 cm (1/2 inch)
  10. 1 shallot, minced
  11. 20mL (1 tsp. and 1 tbsp.) olive oil
  12. To taste, salt and freshly ground pepper
  13. 4 skinless cod fillets 170 g (6 oz.) each

Directions

  1. Preheat oven to 230°C (450°F). Combine all salsa ingredients in a bowl and set aside in fridge.

  2. On a parchment lined baking sheet, mix together butternut squash, shallots, and 5 mL (1 tsp.) of olive oil.

  3. Season with salt and pepper. Roast in a single layer for 25 minutes or until squash is tender and starts to brown.

  4. Rub cod fillets with 15 mL (1 tbsp.) of olive oil and a generous pinch of salt and pepper.

  5. Place fillets over roasted butternut. Bake for about 10 minutes or until internal temperature reaches 63°C (145°F).

  6. Fish is cooked when opaque and flakes away easily with a fork.

  7. Serve fish on roasted butternut squash and top with salsa verde.

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