1 small butternut squash (or buy cut up squash at Trader Joe)
1 medium onion
1 medium seeded apple
2 Tbsp good olive oil (divided)
1 ½ cup water
½ tsp salt
¼ tsp pepper
1 lb. (approximately) fresh or frozen Dover Sole (or other flat white fillet)
½ lemon and its zest
½ tsp garlic powder
1 tsp dried basil
1 tsp dried dill
1 Tbsp capers
- Preheat oven to 350-degrees
- Bake whole butternut squash on a sheet pan (spray olive oil if you use cut up cubes) 45 minutes
- If you do this step earlier, the squash will cool down and be easier to handle
- Cut onion and apple in chunks, sauté in 1 Tbsp olive oil about 5-7 minutes until onion is soft
- Set pan aside – no need to clean yet
- Blend squash, onion, apple, water, salt and pepper in processor until smooth. Set aside
- Add second Tbsp of olive oil and lemon zest to the same pan, turn heat to medium
- Add fish and shake garlic powder, basil, and dill lightly all over the fillets
- Turn fish over after about a minute (carefully – these are fragile fillets)
- Shake garlic, basil and dill over this side and sauté for an additional few minutes
- Turn off the heat, squeeze the lemon juice and toss the capers over the fish
- Serve with a green vegetable or bread
