ROASTED WINTER SQUASH WITH SEARED COD

Roasted Winter Squash With Seared Cod image

Roasting slices of winter squash with nothing more than butter or oil is very effective. It's a preparation that can form the basis of a main dish (as it does here, with cod) or stand alone, especially when sprinkled with a dusting of a good spice mixture.

Provided by Mark Bittman

Time 30m

Yield 4 servings

Number Of Ingredients 6

Ingredients

8 tablespoons butter
1 1/2 pounds winter squash (preferably butternut) or sweet potato, peeled and cut into 1/4-inch-thick slices
Salt and freshly ground black pepper
1 1/2 pounds cod fillet, in 2 or 4 pieces
Flour for dusting
2 tablespoons balsamic or sherry vinegar

Steps:

Preheat oven to 400 degrees. Melt half the butter in a small saucepan.
Put 2 tablespoons melted butter in a roasting pan and arrange squash slices in one layer on it. Sprinkle with salt and pepper and drizzle remaining 2 tablespoons melted butter on top. Roast without turning for 20 to 30 minutes, or until squash is tender; keep warm while you finish fish.
About 5 minutes before squash is done, put a heavy skillet over medium-high heat for about 2 minutes; add 2 tablespoons butter. Dredge cod pieces lightly in flour and sprinkle with salt and pepper. Add to skillet and turn heat to high; cook, turning only once, until nicely browned on both sides and cooked through (a thin-bladed knife will meet little or no resistance when fish is done).
Arrange squash slices on a platter, then top with fish. Add remaining butter to skillet over medium heat; when it sizzles and browns, add vinegar and cook for 10 to 20 seconds more. Pour over all and serve immediately.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 24 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 15 grams, Sodium 877 milligrams, Sugar 7 grams, TransFat 1 gram