About the Recipe
Ingredients
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
Preparation
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