Ingredients
- 2 sustainable hake, cod or pollock fillets (about 140 g each), skin on
- ½ butternut squash (about 500 g), peeled and cut into 2 cm cubes
- 4 plum tomatoes, halved lengthways
- 2 tbsp extra virgin olive oil, plus 1 tbsp for the fish
- 1 tsp sweet smoked paprika
- 150 g cavolo nero, tough stalks removed, leaves torn
- 1 garlic clove, sliced
- Sea salt and black pepper
For the salsa verde
- A large handful of flat-leaf parsley
- A handful of basil leaves
- A few mint leaves
- 1 tbsp capers, rinsed
- 1 small garlic clove
- 1 tsp Dijon mustard
- Zest and juice of ½ lemon
- 4 tbsp extra virgin olive oil
Method
- Roast the vegetables: heat the oven to 200°C (180°C fan). Toss the squash with 1 tbsp of the oil, the paprika and a pinch of salt, spread on a tray and roast for 15 minutes. Add the tomatoes, cut side up, drizzle with the remaining tbsp of oil and roast for 15–20 minutes more, until the squash is tender and caramelised and the tomatoes are soft and blistered.
- Make the salsa verde: finely chop the herbs, capers and garlic together (or pulse briefly in a small processor), then stir in the mustard, lemon zest and juice and olive oil. Season to taste.
- Cook the cavolo nero: put the leaves in a wide pan with the garlic and 3 tbsp water, cover and steam for 3–4 minutes until wilted and bright green. Season.
- Sear the fish: pat the fish very dry and season. Heat 1 tbsp of oil in a non-stick frying pan over a medium-high heat. Cook skin side down for 4 minutes without moving it, until crisp and golden, then turn and cook for 1–2 minutes more, until the flesh just flakes.
- Serve: pile the squash, tomatoes and cavolo nero onto warm plates, sit the fish on top and spoon over the salsa verde.
Why it's good for you: Hake, cod and pollock are lean sources of protein, iodine and selenium. Butternut squash is rich in beta-carotene, which the body turns into vitamin A for healthy skin, eyes and immunity, and cooking tomatoes makes their lycopene easier to absorb. Cavolo nero adds calcium, vitamin K and vitamin C, and a raw herb salsa brings a burst of fresh greens, making this a colourful, anti-inflammatory plate.
Good to know: Choose MSC-certified hake, cod or pollock where you can. The salsa verde keeps for 3 days in the fridge and is lovely with eggs, beans and roasted vegetables too.
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