Dover Sole with Roasted Butternut Squash and Capers

1 small butternut squash (or buy cut up squash)

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