Heat half the oil in a pan, add the garlic and fry for 1-2 minutes until soft and golden. Add the squash and sage, season and fry for 3-4 minutes. Add 45ml (3tbsp) water, cover and simmer for 12-15 minutes or until the squash is tender. Mash the squash, pass through a fine sieve and then mix in a knob of the butter. Cover and keep warm. Melt the remaining butter in an ovenproof pan until golden brown and foaming. Add the hoki fillets and cook for 2-3 minutes. Remove from the heat, season and sprinkle with lemon juice. Cover and place in a preheated oven 190?C, 375F, gas mark 5 for 5 minutes or until cooked. Transfer to a warm plate, cover and keep warm. Pour the juices from the pan into a small pan, add the stock and boil rapidly for 5-6 minutes or until reduced. Whisk in the remaining olive oil and the other sauce ingredients. Heat gently and season to taste. Spoon the squash pur?e onto four plates, top with a fish fillet and pour the sauce over. Serve with lightly steamed sugar snap peas. NOTES : An impressive dish to serve for a dinner party. The subtle flavours of the squash pur?e and caper sauce complement the pan-fried hoki, particulary well.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (176g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 1.3mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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