Roasted Petrale Sole with Pearl Couscous, Butternut Squash & Pepita Pesto

Courtesy of Chef Santos Majano of Hook + Line, this mouth-watering recipe, featuring locally caught petrale sole is the perfect comfort dish for winter weather.

Ingredients
Fish

18–20 oz petrale sole fillets

Olive oil

salt & pepper

1 tsp butter (used when basting)

Fresh thyme sprigs 

Pearl Couscous

1½ cups pearl couscous

4 cups water

Salt

Olive oil

Fresh parsley

Lemon zest

Butternut Squash

1 cup diced butternut squash

Olive oil

Salt & pepper

Fresh thyme 

Crushed garlic cloves (1–2 cloves) 

Pepita Pesto

3 tbsp pepitas

1 garlic clove

½ bunch each mint, basil, parsley

2 bunches chives

Olive oil

Lemon zest + a splash of lemon juice

1 tsp sherry vinegar

Salt

Preparation

Butternut Squash-Peal and cube. Toss squash with olive oil, salt, pepper, fresh thyme, and crushed garlic cloves. Roast at 350°F  for 20 minutes or until tender and slightly caramelized.

Pearl Couscous. Bring 4 cups of water and with tsp of salt to a boil. When boiling add couscous, reduce heat and cook for 8 to 10 minuets or until tender. Drain excess liquid. While still hot drizzle with olive oil, salt, pepper, tsp of fresh parsley and lemon zest.

Pepitas Pesto. Toast pepitas in a dry pan. Blend with garlic, herbs, lemon zest, olive oil, salt, sherry vinegar and a splash of lemon juice. Taste and adjust seasoning to preference.

Season Petrale Sole with salt and pepper. Heat olive oil in a skillet over medium-high. Pan-roast fillets 2–3 minutes per side until just cooked and lightly golden. Add tsp of butter and sprig of fresh thyme. Cook for another minute and turn with spatula. Turn off heat and let it stand for 30 seconds.