Makes
2 servingsIngredients
- 2 5-ounce portions fresh cod fillets
- Salt
- 1 garlic clove sliced
- 2 cups butternut squash peeled and cut into small pieces
- ½ cup extra-virgin olive oil divided
- ½ tablespoon smoked sweet paprika
- 2 tablespoons tahini paste
- A few drops lime or lemon juice
- 2 tablespoons pistachios
- A handful of picked soft herb leaves such as mint parsley, cilantro, and scallions
Instructions
- Season the fish with salt and let rest for 15 minutes. In a saucepot over low heat, simmer garlic and butternut in 6 tablespoons olive oil until light brown in color and highly aromatic. Add the paprika and toast the spice for 30 seconds to bloom the flavor. Add 1 cup water, season with salt, and bring to a simmer. Reduce heat to low and cook until squash is quite soft, about 15 minutes. Transfer to a blender. Add tahini and blend until smooth. Adjust seasoning with lemon or lime juice.
- Warm remaining 2 tablespoons olive oil in a sauté pan over medium heat. Add the fish and let sit until it is cooked about 80% through. Flip the fish and turn heat off. Add the pistachios and warm through, while the fish gently finishes cooking.
- Generously spoon the sauce onto plates or large bowls. Place the fish over top and scatter the pistachios around. Top the fish with the herbs.
