Autumnal Friday Fish Supper
At the end of a hard working week, or a lazy one for that matter, there is no better way to unwind than with a fish supper. Under whatever guise; be it a malt vinegar drenched chippy tea on the sofa with a beer, or a hearty, candle-lit fish pie with a crisp white wine the combination of earthy, autumnal root vegetables and meaty white fish is enough to leave anyone itching to get out of the office on a Friday afternoon. I do my humble best to eat as seasonally, sustainably and ethically as possible, so here is my Autumnal Friday fish supper recipe, a cockle-warming accompaniment to a night in with a good film and good company.
Ingredients (Serves 2):
Half a large butternut squash/One whole small one
Two fillets of sustainable white fish (I recommend pollack)
Two large handfuls of Curly Kale
Approx. 30g Unsalted butter (cubed)
2 cloves garlic
A small handful of fresh parsley
A few sprigs of rosemary
Good quality sea salt flakes
Preheat the oven to 180C/gas mark 4-5. Roughly dice the butternut squash and place onto a baking tray. mix the butter with the parsley and rosemary, making sure you only use the leaves not the stem, and scatter the cubed herby butter across the squash. Sprinkle a pinch of salt across the the squash and place on the top shelf of the oven for 1 hour. Every 10 minutes or so, open the oven and toss the squash about a little, this allows it to get a good even soaking of herby butter and will make it sublimely fudgey in texture when it is finished. About 10 minutes before the squash is ready, place a little knob of butter into a frying plan and place the fish, skin side down onto the pan and fry at a medium to high heat for about 5 minutes. This is not to cook the fish, just brown the skin to make a delightfully crispy little jacket. Place it on the baking tray with the squash, skin side up for a final five minute as it will cook through quickly having been partially fried. Thinly slice the garlic cloves and throw them into the same pan you used for the fish with the handfuls of kale. Sautee in the butter that was leftover from the fish until the fish is cooked.If you want a little extra kick slicing a few fresh chilies and a healthy sprinkle of cayenne pepper can add a little fire to those blustery autumn evenings. Now just plate up and dig in! I would recommend a clean, refreshing glass of a good Sancerre on the side for a perfect night in.