Photo: Maya Visnyei
A bright and flavourful sauce drizzled over simple roasted squash and perch will keep a range of palates happy.
1 small acorn squash, seeded and cut into 3/4-in.-thick wedges
3 tbsp olive oil, divided
3/4 tsp salt, divided
1/4 tsp chili powder
2 tbsp Thai sweet chili sauce
3 tbsp lime juice, divided
4 large perch fillets, (about 1 lb.), skin slashed
1/4 cup chopped cilantro
1 tsp grated lime zest
pinch granulated sugar
Preheat oven to 450F. Line a baking sheet with parchment paper.
Toss squash with 1 tbsp olive oil, ¼ tsp salt and chili powder. Combine chili sauce and 1 tbsp lime juice and brush overtop of fi sh fi llets on their sides. Sprinkle with ¼ tsp salt.
Lay squash wedges on baking sheet.
Roast for 10 min or until lightly browned on the bottom. Turn squash over and make room for prepared fish on one side of baking sheet.
Roast 10 min longer or until squash is browned and tender, and white juices appear on fish. Remove from oven.
Stir cilantro with remaining 2 tbsp olive oil and 2 tbsp lime juice, zest and sugar in a bowl. Serve alongside fish and squash for drizzling overtop.
Calories 244, Protein 23g, Carbohydrates 13g, Fat 11g, Fibre 1g, Sodium 566mg.
See any bones? Use a pair of clean tweezers or needle-nose pliers to easily remove bones from fish.
Originally published in the October 2013 issue. Photo by Maya Visnyei.
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