A mid-week meal can be rustled up in minutes. This recipe uses butternut squash, simply griddled with a tiny bit of oil and some seasoning. This is to accompany the cod which is griddled with some homemade parsley butter.
Serves: 2 people
- Half a butternut squash – cut into crescent shaped wedges (leave the skin on)
- Oil for brushing
- Freshly ground salt and pepper
- 2 cod fillets (skin on)
- 2 tablespoons of fresh parsley finely chopped
- 1 tablespoon of soft butter or spread
- Set the griddle onto the hob and turn on the burners to a medium heat. Allow the griddle to heat up
- Brush the squash wedges with oil and season on both sides. Place the wedges on the front, ribbed part, of the griddle. Leave them to cook on a medium heat turning occasionally until soft. This will take around 10 - 15 minutes depending on how thick they wedges are
- Mix the parsley with the butter, divide into 2 portions, and spread over the white flesh of the cod
- Place the cod skin side down first on to the back flat part of the griddle. Leave to cook for 5 minutes and then turn over and cook for a few minutes to colour and cook the top of the fish. If the fish is thick cook for a little longer and keep turning it over to prevent it from going too brown, until it is cooked through
- Serve the wedges and fish hot, straight from the griddle
- Serve with some watercress or wilted spinach for a healthy mid-week meal.
- The squash wedges can be kept in an airtight container in the fridge and used in a salad or for a picnic the next day.
This recipe has been developed especially for Rangemaster by Product Demonstrator, Lindsey Payne.