Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the butternut squash by peeling and dicing 400 grams into 1 cm cubes.

2. 2

   Zest one whole lemon, then slice it in half for juice; finely chop 2 tablespoons of fresh dill.

3. 3

   Season 300 grams of cod fillets evenly with 1/4 teaspoon of sea salt and 1/8 teaspoon of freshly ground black pepper.

4. 4

   Lay out two large sheets of parchment paper; place one seasoned cod fillet on each, then divide 200 grams of diced butternut squash, 1 tablespoon of chopped dill, and half of the lemon zest evenly around each fillet.

5. 5

   Drizzle 1 teaspoon of melted unsalted butter or olive oil and a squeeze of fresh lemon juice over the contents of each parchment paper parcel.

6. 6

   Carefully fold and crimp the edges of each parchment paper sheet to create tightly sealed parcels.

7. 7

   Place the sealed parcels into a steamer basket over simmering water, ensuring the water does not touch the parcels, and steam for 12 to 15 minutes until the cod is cooked through and flaky, and the squash is tender.

8. 8

   Gently open the steamed parcels and serve immediately, optionally garnished with 1 tablespoon of toasted rye breadcrumbs per serving.