Everyday Easy by Lorraine Pascale

Author:Lorraine Pascale
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2015-01-18T16:00:00+00:00

+ Preheat the oven to 400°F.

+ Put the squash into a roasting pan, peel the ginger and finely grate it over, scatter the unpeeled garlic cloves in, rip the sage leaves over and slide your fingers down the length of the rosemary to release the leaves and add them also.

+ Drizzle the whole thing with oil, then season well with salt and pepper and roast in the oven for 25 minutes.

+ Meanwhile, get on with the fish. Lay the fillets skin side down on a roasting tray. Cut the butter into small pieces, reserve a pat, then arrange the rest on top of the fish fillets and season really well with salt and pepper.

+ When the squash has been cooking for 15 minutes, give it a little toss and put the fish in the oven so that the fillets will be ready at the same time.

+ As this cooks, prepare the petits pois. Put a little drizzle of oil in a medium saucepan on a medium to high heat. Once hot, add the pancetta and cook for about 3–4 minutes until crisp and golden. Then throw in the petits pois or peas, the reserved pat of butter and some salt and pepper to taste and let the whole thing cook away for about 5 minutes until the petits pois are tender.

+ When everything is cooked, remove the squash and fish from the oven. To check that the fish is done, insert a knife into the thickest part and take a look inside. The flesh should be completely opaque through to the center. The squash should be soft and caramelized on the edges.

+ Divide the squash among four serving plates. Put a piece of fish on top of each with the pancetta petits pois at the side. Drizzle over some oil if you fancy it, rip over the mint leaves, if using, and serve.

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