zoom Seabass with squash & creamed cavolo nero

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    Sea bass with squash & creamed cavolo nero

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    Sea bass with squash & creamed cavolo nero

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes

    Serves: 2

    Ingredients

    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

    Method

    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.

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    And to drink...

    Pian del Bichi Vermentino, Italy, is fresh and well balanced with lime and grapefruit flavours.

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