Cod Squash

Martin created a really impressive dish last night - or at least it was impressive for a Wednesday. I thought I’d share it with you.

Roast Cod with Butternut Squash

400grms fresh cod fillet in thick pieces
About the same weight of butternut squash (half a big one)
Handful of cherry tomatoes
Sprig of fresh rosemary
Olive oil, salt and pepper

Heat the oven to about 200c. Remove the seeds and stringy bits from the cavity of the squash, peel and slice to the width of a coin. Toss the slices in a splash of oil. Transfer to a roasting pan or ovenproof dish and put into the hot oven for twenty minutes, or until two-thirds cooked. Place the sprig of rosemary in the middle and lay the fish on top. Season with plenty of salt and black pepper. Spoon some of the oil in the base of the pan over the fish and throw the cherry tomatoes here and there. Put the pan back in the oven for ten minutes or until the fish is just opaque in the middle and a little brown around the edges, and the tomatoes have split in the heat, releasing some of their juices. Serve with a lemon-dressed green salad and good bread.

A and M thought the combination of slightly-sweet squash with the fish, perfumed gently with rosemary and lubricated by the hot tomatoes, was sublime. I, meanwhile, had frozen coley with Science Diet, which is what I always have.