You will need
2 heaped cups unpeeled butternut cut into 1½ cm x 1½ cm cubes
Ina Paarman’s Masala Spice
800 g fresh fish, skin on but filleted e.g. kingklip, or hake cut into portions
Ina Paarman’s Sun-dried Tomato Pesto
1 x 200 ml Ina Paarman’s Butter Chicken Curry Cook In Sauce
fresh coriander to garnish
Adjust oven rack to middle position.
Preheat the oven to 200°C.
Toss the cubed butternut with 2 t Masala Spice and 2 T canola oil. Spread out in a 30 cm x 21 cm ovenproof dish. Roast open for 20 minutes until nicely browned. Decant into an ovenproof dish.
Season the fish with ± 2 t of Masala Spice and drizzle with oil.
Flash-fry the fish in a non-stick pan just to colour the outside – the inside will still be raw.
Arrange the fish portions on top of the butternut. Spread generously with Tomato Pesto and squeeze the Butter Chicken Sauce over the fish. Can be pre-prepared to this stage.
Bake for ± 20-25 minutes at 190°C until lightly browned and just cooked.
Garnish with fresh coriander just before serving.
Serve with Lentil Rice.