A fresh, healthy and tasty dish. The combination of broccoli and squash is a successful one.
It is a delicious dish with season vegetables and different tastes all well blend together.
Serves: 2 - Prepare: 15 minutes - Cook: 30 minutes.
1 medium butternut squash - peeled and cut into 2 cm cubes
200gr of purple broccoli sprouts cut into small pieces
2 white boneless fish fillets (Sea bass, cod, Basa)
1 white onion cut into thin slices
1 garlic clove - crushed
3-5 tbsp single cream
1 tsp cumin
Olive oil , dry white wine
1 small lemon - juice of one half and cut the other half into wedges.
Preheat the oven to 220 degrees C. Toss the butternut squash with some olive oil, 1/2 tsp cumin, season and spread out on a baking paper lined baking tray.
Roast for 30 minutes until golden, turning halfway.
Meanwhile boil the broccoli in salted water in a medium size pan for 5 minutes. Drain well.
Return the pan to a medium heat, heat some oil and cook the onion, garlic and a pinch of salt for 10 minutes or until soft; add a splash of dry white wine and some water. After a few minutes add the cream and the broccoli and heat together for another few minutes then set aside off the heat. (Reheat when needed adding some water to loosen).
Heat some more oil in a non-stick frying pan over medium heat, season the fish and dust it with the remaining cumin and the dill. Fry for approximately 10 minutes until white/golden. Make sure the fish is well cooked and opaque. Remove from the heat, turn the fish and squeeze the lemon juice on top.
Crush the squash roughly with a fork, divide between plate with the broccoli (re-heated) and the fish and the lemon wedges.