This recipe from Eat Well Enjoy Life is full of wonderful seasonal flavors.
Ingredients, marinade:
1/2 T maple syrup
1 T soy sauce
1 T rice vinegar
1 T oil
1 garlic clove, grated
1/2 teaspoon fresh ginger, minced or grated (about 1/2”)
1/2 cup finely chopped parsley
3/4 – 1 pound cod fish fillet
Sea salt and fresh pepper
Cilantro for garnish
Butternut Squash Puree:
1 medium butternut squash
2 teaspoons olive oil for roasting the squash
1 Tablespoon butter or olive oil
1 Tablespoon white miso
1/4 teaspoon fresh ginger, grated
1/4 teaspoon sea salt, to taste
1–2 teaspoons lemon juice or apple cider vinegar
Preheat the oven to 400 degrees.
Trim both ends of the butternut squash and cut it in half lengthwise. Using a spoon, scrape out the seeds. Drizzle olive oil over the cut side of both halves and sprinkle a teaspoon of salt over them. Place the halves face down on the baking sheet and cook in the oven for 30-40 minutes, until pierced easily with a fork.
While the squash is roasting, make the marinade by combining the maple syrup, soy sauce, rice vinegar, oil, garlic, ginger and parsley in a small bowl. If you prefer you can put coarsely chopped pieces of ginger, garlic and parsley into a food processor with the other ingredients and process.
Season the cod generously with salt and pepper on both sides, then place in a baking pan just large enough to hold the fish.
Pour the marinade over the fish and marinate from 30 to 1 hour while the squash is cooking.
Once the squash is done, carefully scoop out the flesh and put into a food processor. You should have about 1 1/2 – 2 cups.
Process the butternut squash with the butter, miso, ginger, salt until smooth.
Add vinegar, lemon or more salt to taste. Cover to keep warm.
Put the cod into the oven, roast for 8-10 minutes until the fish is just barely cooked through and the edges flake easily with a fork. Don’t overcook.
Divide the squash puree between 2 plates, and top with the fish.
Spoon a few teaspoons of the pan juices over the fish
Garnish with finely chopped fresh cilantro and microgreens
