- 4 cod steaks or fillets, skin on
- 1 butternut squash, peeled and diced
- 1 tsp thyme
- butter
- olive oil
- sea salt and ground pepper
- lemon
- Preheat the oven to 400 F.
- Boil the squash in salted water with the thyme for 15 to 20 minutes, until tender.
- Drain the squash and then puree in a food processor until smooth.
- Return the squash to the pot. Add 1/4 cup of butter and season generously with salt and pepper. Keep warm.
- Heat 1 tbsp olive oil with 2 tbsp of butter in a large non-stick skillet over high heat.
- Add the fish,skin side down and then season. Cook for most of the time on the skin side, and then flip the fish, season it again, and cook it on ther other side.
- Squeeze on some lemon juice.
- Serve the fish resting on a bed of the squash puree.