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Asian Cod with Miso Butternut Squash Puree

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Mild, flaky cod is baked in an Asian ginger marinade and served on top of a silky-creamy miso–butternut squash. Easy recipe!

Ingredients

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Asian Ginger Marinade

  • 1/2 Tablespoon maple syrup
  • 1 Tablespoon gluten free tamari
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon avocado oil
  • 1 garlic clove, grated
  • 1/2 teaspoon fresh ginger, minced or grated (about 1/2”)
  • 1/2 cup finely chopped parsley
  • 3/4 – 1 pound cod fish fillet
  • Sea salt and fresh pepper
  • Cilantro for garnish

Butternut Squash Puree

  • 1 medium butternut squash
  • 2 teaspoons olive oil for roasting the squash
  • 1 Tablespoon butter or olive oil
  • 1 Tablespoon white miso
  • 1/4 teaspoon fresh ginger, grated
  • 1/4 teaspoon sea salt, to taste
  • 1-2 teaspoons lemon juice

Instructions

  1. Start by roasting the butternut squash. Preheat the oven to 400 degrees. Trim both ends of the butternut squash and cut it in half lengthwise. Using a spoon, scrape out the seeds. Drizzle olive oil over the cut side of both halves and sprinkle a teaspoon of salt over them. Place the halves face down on the baking sheet and cook in the oven for 30-40 minutes, until softened. Test with a fork.*
  2. While the squash is roasting, make the fish marinade by combining the maple syrup, tamari, rice vinegar, avocado oil, garlic, ginger and parsley in a small bowl. If you prefer you can put coarsely chopped pieces of ginger, garlic and parsley into a food processor with the other ingredients and process.
  3. Season the cod generously with salt and pepper on both sides. Place into a baking pan just large enough to hold the fish*. Pour the marinade over the fish. Marinate from 30 to 1 hour while the squash is cooking.
  4. Once the squash is done scoop out the flesh of the butternut squash into a food processor. You should have about 1 1/2 – 2 cups.
  5. Process the butternut squash with the butter, miso, ginger, salt until smooth.
  6. Add lemon to taste. Cover to keep warm.
  7. Put the cod into the oven, roast for 8-10 minutes until the fish is just barely cooked through and the edges flake easily with a fork. Don’t overcook.
  8. Divide the squash puree between 2 plates, Top with the fish. Spoon a few teaspoons of the pan juices over the fish.
  9. Garnish with finely chopped fresh cilantro and microgreens (optional).

Equipment

Notes

If you’re short on time peel the squash, cut into cubes and boil for 15 minutes until tender. You can buy already peeled and cut butternut squash. Your dinner will be ready in 30 minutes.

Choose a baking sheet or baking dish that fits the fish snugly (so the marinade doesn’t burn).  If you only have a big pan, make a small tray with parchment paper or aluminum foil just large enough to hold the fish and put it on the larger baking sheet.

Find it online: https://eatwellenjoylife.com/asian-cod-with-miso-butternut-squash-puree/