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Prep Time
10 mins
Total Time
1 h
Serves
4

Ingredients

2 pkg
Compliments Diced Butternut Squash
750 g each
2
shallots, finely chopped
1/3 cup
reduced sodium chicken broth
75 mL
1/4 cup
olive oil, divided
60 mL
2 tbsp
lemon juice
30 mL
1 tbsp
finely chopped fresh thyme
15 mL
1/2 tsp
salt
2 mL
1/4 cup
grated Parmesan cheese
60 mL
2 tsp
lemon zest
10 mL
1/4 tsp
pepper, or to taste
1 mL
4
cod fillets (5 oz/150 g each)
4 slices
Sensations by Compliments Sliced Serrano Ham
finely chopped parsley for garnish
lemon wedges, for serving

Method

Step 1
Preheat oven to 425°F (220°C). In bowl, toss together squash (frozen product does not need to be thawed — or use fresh squash), shallots, broth, 2 tbsp (30 mL) oil, lemon juice, thyme and salt. Transfer to greased 8-in. (20- cm) square baking dish. In small bowl, toss together cheese, lemon zest, pepper and 1 tbsp (15 mL) oil; sprinkle over squash. Cover with foil. Bake 25 to 30 min. until squash is tender. Remove foil. Bake another 10 to 12 min., uncovered, until golden brown.
Step 2
Meanwhile, line a baking sheet with parchment paper. Pat dry cod fillets with paper towel. Wrap each fillet with a slice of ham, securing with toothpick if needed. Place on prepared sheet. Brush wrapped fish with remaining oil. Bake in same oven as squash 8 to 10 min. until fish begins to flake and ham is crispy.
Step 3
Sprinkle fish with parsley and serve with baked squash and lemon wedges
for squeezing.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
410
Fat:
20 g
Saturated Fat:
4 g
Carbs:
29 g
Fibre:
8 g
Sugar:
6 g
Cholesterol:
75 mg
Protein:
32 g
Sodium:
630 mg