Herb-crusted haddock & pumpkin purée

Step 1

Preheat the oven to 180°C. If you wish, peel the squash & slice in in half. Empty out the seeds & slice it into cubes.

Step 2

In a pot of salted boiling water, cook the squash for 18-20 min, over medium heat.

Step 3

Meanwhile, prepare the herb mix. Wash & finely chop the parsley & dill.

Step 4

In a bowl, combine : the chopped herbs, breadcrumbs, grated garlic & a good drizzle of olive oil. Season with salt & epper.

Step 5

On a baking tray lined with parchment paper, arrange the haddock filets. Coat with a pinch of salt & a small drizzle of olive oil. Spread the herb mix on top & top with another small drizzle of olive oil. Bake for 10-12 min at 180°C.

Step 6

Meanwhile, prepare the mixed grains according to the package instructions.

Step 7

Once cooked through, reserve a small ladle of cooking water & drain the squash.

Step 8

Off the heat, add the drained squash & reserved cooking water to the same pot. Blend until smooth. Add a little water to adjust the texture, if necessary. Add a dab of butter & season with salt & pepper. Mix & set aside to keep warm.

Step 9

Once golden brown, remove the haddock fillets from the oven.

Step 10

Serve the squash purée on a plate with the mixed grains & the herb-crusted haddock. Re-season to taste & enjoy !