Mediterranean Baked Haddock with Herb Crust and Roasted Butternut Squash

Ingredients

• 2 fillets haddock fillets
• 1 small butternut squash
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh rosemary
• 1 tbsp fresh basil
• 1 tbsp parsley flakes
• 0.75 tsp sea salt
• 0.375 tsp black pepper
• 1 lemon
• 1 cup grape tomatoes
• 0.5 cup artichoke heart quarters
• 2 tbsp pine nuts
• 1 tsp honey
• 1 tbsp balsamic vinegar
• 1 tbsp fresh chives

Instructions

1. 1Preheat oven to 400°F (200°C). Toss butternut squash with 1 tbsp olive oil, 1/2 tsp sea salt, 1/4 tsp black pepper, honey, and balsamic vinegar. Spread on a baking sheet and roast for 15 minutes.
2. 2While squash roasts, combine remaining 1 tbsp olive oil, rosemary, basil, parsley flakes, pine nuts, 1/4 tsp sea salt, and 1/8 tsp black pepper in a small bowl to form the herb crust.
3. 3Remove squash from oven. Place haddock fillets on the same baking sheet (or a separate one). Top each fillet generously with the herb crust. Arrange grape tomatoes, artichoke heart quarters, and lemon slices around the fish and squash.
4. 4Return baking sheet to oven and bake for another 12-15 minutes, or until fish is opaque and flakes easily, and squash is tender.
5. 5Drizzle with fresh lemon juice and garnish with chopped fresh chives before serving.