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Sea bass with squash & creamed cavolo nero
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350g butternut squash, peeled and cut into 2cm cubes
11⁄2 tbsp olive oil
1 tsp ground cumin
200g cavolo nero, stalks stripped out and leaves roughly torn
1 shallot, halved and finely sliced
1 garlic clove, crushed
3 tbsp single cream
2 Waitrose Boneless Sea Bass Fillets
1 small lemon, juice of 1⁄2, rest cut into wedges
1.Preheat the oven to 220 ̊C, gas mark 7. Toss the butternut squash with 1⁄2 tbsp oil and 1⁄2 tsp ground cumin, season and spread out on a parchment-lined baking tray; roast for 25-30 minutes, turning halfway, until golden.
2. Meanwhile, blanch the cavolo nero leaves in a large saucepan of boiling water for 3 minutes. Drain and rinse under cold water, then squeeze out the excess water. Return the pan to a medium heat with 1⁄2 tbsp oil, the shallot, garlic and a pinch of salt; sweat gently for 5 minutes. Add the cream and wilted cavolo nero and heat together for a minute, then set aside off the heat. (Reheat when ready to serve, adding a splash of water to loosen if needed.)
3. Five minutes before the squash is ready, heat the remaining 1⁄2 tbsp oil in a non-stick frying pan over a medium-high heat. Season the sea bass, lightly slash the skin a few times (to prevent it from curling while cooking), then dust the skin with the remaining 1⁄2 tsp ground cumin. Fry, skin-side down, for 3 minutes until golden. Turn the fillets, remove the pan from the heat and squeeze in the juice of 1⁄2 lemon; leave for a minute to finish cooking in the residual heat of the pan.
Ensure the fish is thoroughly cooked and opaque. Roughly crush the squash with a fork and divide between plates with the cavolo nero, sea bass and lemon wedges.
And to drink...
Pian del Bichi Vermentino, Italy, is fresh and well balanced with lime and grapefruit flavours.
Typical values per serving:
Per serving 1745kJ
This recipe was first published in March 2021.