Roasted Winter Squash With Seared Cod
Updated Oct. 16, 2023
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8tablespoons butter
- 1½pounds winter squash (preferably butternut) or sweet potato, peeled and cut into ¼-inch-thick slices
- Salt and freshly ground black pepper
- 1½pounds cod fillet, in 2 or 4 pieces
- Flour for dusting
- 2tablespoons balsamic or sherry vinegar
Nutritional analysis per serving (4 servings)
506 calories; 24 grams fat; 15 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 34 grams protein; 885 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees. Melt half the butter in a small saucepan.
- Step 2
Put 2 tablespoons melted butter in a roasting pan and arrange squash slices in one layer on it. Sprinkle with salt and pepper and drizzle remaining 2 tablespoons melted butter on top. Roast without turning for 20 to 30 minutes, or until squash is tender; keep warm while you finish fish.
- Step 3
About 5 minutes before squash is done, put a heavy skillet over medium-high heat for about 2 minutes; add 2 tablespoons butter. Dredge cod pieces lightly in flour and sprinkle with salt and pepper. Add to skillet and turn heat to high; cook, turning only once, until nicely browned on both sides and cooked through (a thin-bladed knife will meet little or no resistance when fish is done).
- Step 4
Arrange squash slices on a platter, then top with fish. Add remaining butter to skillet over medium heat; when it sizzles and browns, add vinegar and cook for 10 to 20 seconds more. Pour over all and serve immediately.
Private Notes
Comments
It's good, but as written, too much butter. I used half light olive oil for the fish (talapia--the price of cod was quite high) and next time I will do the same for the sweet potatoes/squash, saving a pat of butter for browning with vinegar--that is the winning touch.
Great recipe! I didn't use the full amount of butter - olive oil instead and sherry vinegar instead - still came out wonderfully. I served it on a bed of (raw) spinach just to put in some greens. So easy to do. Did use butternut squash.
A delicious and easy to recreate recipe.
My cod fillets were thick and, consequently, broke apart whilst cooking. Thinner fillets would sear faster and probably remain whole.
I made this with sweet potatoes as that was what I had in the house. Otherwise made it pretty much as written, but I had some maple bourbon balsamic for the finishing sauce. OMG--so delicious. I will share this widely. My husband said if he had this meal in a restaurant, he would have given it five stars!
I made it as written. It was good but I’ll reduce the fat next time.
The sweet potatoes, cut 1/4” thick, were perfectly cooked at 25 minutes. The finished meal is excellent!