Market Fish* Recipe

Cooking Instructions

1. 1

   Prepare the Butternut Squash

   Preheat the oven to 400°F (200°C). Toss the diced butternut squash in olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized.

2. 2

   Cook the Corn and Mushrooms

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the corn and sliced mushrooms, sautéing for about 5-7 minutes until the mushrooms are tender. Season with salt and pepper, then remove from heat.

3. 3

   Prepare the Pumpkin Seed Yogurt

   In a bowl, mix the yogurt with lime juice, salt, and half of the pumpkin seeds. Stir well until combined.

4. 4

   Cook the Fish

   In the same skillet, add another tablespoon of olive oil. Season the fish fillets with salt and pepper. Cook the fish for about 4-5 minutes on each side until golden brown and cooked through.

5. 5

   Assemble the Dish

   On each plate, layer the roasted butternut squash, sautéed corn and mushrooms, and top with a fish fillet. Drizzle with the pumpkin seed yogurt and garnish with fresh cilantro and the remaining pumpkin seeds.