Crispy Horseradish Fish, Crushed Squash & Greens

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Peel the butternut squash and cut in half lengthways using a sharp knife, then remove the seeds with a spoon and cut the butternut squash into 1 cm cubes

Peel the garlic

Add the diced butternut squash and garlic to a baking tray with a drizzle of vegetable oil and a pinch of salt and give everything a good mix up

Put the tray in the oven for 20-25 min or until the butternut squash has softened and is beginning to brown slightly

While the butternut squash roasts, boil a full kettle 

Peel and finely chop the shallot[s]

Chop the sage finely, including the stalks

Set aside for later

Add the basa fillets to a baking tray (use tin foil to avoid mess!) and season with a pinch of salt

Spread the horseradish cream over the basa fillets, then top with the panko breadcrumbs

Tip: Press the breadcrumbs firmly into the fish to get them to stick!

Put the tray in the oven for 12-15 min or until the fish is golden and cooked through

Whilst the fish is cooking, heat a small pot with a drizzle of vegetable oil over a medium heat

Once hot, add the chopped shallot and cook for 2-3 min or until softened 

Add 50g [100g] butter and cook for 1 min or until melted

Add the chopped sage and a small pinch of salt and stir it all together, then remove the pot from the heat – this is your sage butter

Meanwhile, add the green beans to a pot, cover them with boiled water (just enough to cover them) and a pinch of salt

Bring to the boil over a high heat and cook for 3-4 min or until tender

Once cooked, drain the green beans and add them to the sage butter - these are your sage-butter green beans

Add the roasted squash and garlic to a pot or large bowl and crush everything up using a fork or masher (it's ok to have lumps!) – this is your crushed squash