Roasted Winter Squash With Seared Cod
- 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
- 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.
butter, winter, salt, cod fillet, flour, balsamic
Taken from cooking.nytimes.com/recipes/11782 (may not work)