Ingredients
Equipment
Method
- Peel and chop the butternut squash and potatoes into bite-sized pieces, then place them in a large pot of salted boiling water.
- Cook the squash and potatoes for about 15 minutes until tender, then drain and set aside.
- Mash the cooked squash and potatoes using a potato masher or fork, then mix in the butter and cream until smooth. Season to taste with salt and pepper.
- Wrap each cod fillet with two slices of smoked turkey, ensuring they are snug but not overly tight.
- Heat a non-stick skillet over medium heat and place the wrapped cod fillets seam-side down; cook for 5–7 minutes per side until the turkey is crispy and the cod flakes easily.
- Spoon a generous helping of the butternut squash purée onto each plate and top with a cod fillet, garnishing with parsley before serving.
Nutrition
Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 7000IUVitamin C: 30mgCalcium: 50mgIron: 2mg
Notes
For a different flavor, try using prosciutto or bacon instead of smoked turkey. The butternut squash purée can be made ahead and reheated before serving. If you have leftovers (unlikely!), store cooled cod and purée in separate airtight containers; they can last up to 2-4 days in the refrigerator. For added richness, incorporate a pinch of nutmeg or cinnamon in the purée. Drizzle a little lemon juice over the dish before serving for a refreshing touch.
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