Pecan Crusted Whitefish Filet with Butternut Puree

This restaurant worthy meal can be made at home in just a few steps. Get a head start at roasting the butternut squash (skin down with a bit of butter), and when it is near completion, begin working on the fish: combine chopped pecans, breadcrumbs and salt & pepper in a bowl and two egg whites and a bit of water in a separate bowl. Pat each filet dry before dipping it into the egg mixture and then covering it with the pecan mixture. Pan fry the fish in an oiled pan for about five minutes on each side or broil it for about ten minutes (until the filet is opaque). Once the squash is cooked, scoop it out and blend it with a couple tablespoons of butter and a tablespoon of honey until the consistency is nice and creamy. Serve the fish over the pureed squash and accompany with some cooked spelt berries or a baguette to complete the meal.