Cod with roasted butternut squash & salsa verde
Prep Time
Cooking Mode
125 mL (½ cup) cup chopped flat parsley
60 mL (¼ cup) cup chopped fresh basil
60 mL (¼ cup) cup chopped fresh mint
1–2 garlic cloves
15 mL (1 tbsp.) tbsp. finely chopped capers
250 mL (1 cup) cup olive oil
15 mL (1 tbsp.) tbsp. fresh lemon juice
To taste salt
454 g (1 lb) lb butternut squash, pealed and cut into 1 cm (1/2 inch)
1 shallot, minced
20 mL (1 tsp. and 1 tbsp.) Tbsp olive oil
To taste salt and freshly ground pepper
4 skinless cod fillets
125 mL (½ cup) cup chopped flat parsley
60 mL (¼ cup) cup chopped fresh basil
60 mL (¼ cup) cup chopped fresh mint
1–2 garlic cloves
15 mL (1 tbsp.) tbsp. finely chopped capers
250 mL (1 cup) cup olive oil
15 mL (1 tbsp.) tbsp. fresh lemon juice
To taste salt
454 g (1 lb) lb butternut squash, pealed and cut into 1 cm (1/2 inch)
1 shallot, minced
20 mL (1 tsp. and 1 tbsp.) Tbsp olive oil
To taste salt and freshly ground pepper
4 skinless cod fillets
Directions
1Preheat oven to 230°C (450°F). Combine all salsa ingredients in a bowl and set aside in fridge.
2On a parchment lined baking sheet, mix together butternut squash, shallots, and 5 mL (1 tsp.) of olive oil.
3Season with salt and pepper. Roast in a single layer for 25 minutes or until squash is tender and starts to brown.
4Rub cod fillets with 15 mL (1 tbsp.) of olive oil and a generous pinch of salt and pepper.
5Place fillets over roasted butternut. Bake for about 10 minutes or until internal temperature reaches 63°C (145°F).
6Fish is cooked when opaque and flakes away easily with a fork.
7Serve fish on roasted butternut squash and top with salsa verde.
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Personal Note
Personal Note