Pan Seared Fish with Squash Apple Hash

Pan-searing gives mild white fish a crisp golden edge while the center stays tender. This plate pairs it with a quick butternut squash and Honeycrisp apple hash, finished with thyme and a bright splash of cider vinegar.

Serves 4 · 18 min prep · 25 min cook

Estimate for one serving

• 385 cal
• 34g protein
• 24g carbs
• 17g fat
• 3g fiber

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Ingredients

• 4 (5 to 6 oz each) skinless cod or halibut fillets
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1/2 tsp smoked paprika
• 3 tbsp olive oil
• 2 tbsp butter
• 3 cups 1/2-inch dice butternut squash
• 1 large 1/2-inch dice Honeycrisp apple
• 2 thinly sliced shallots
• 2 minced garlic cloves
• 2 tsp fresh thyme leaves
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 3 cups baby spinach
• 2 tbsp chopped fresh dill
• for serving lemon wedges

Instructions

1. 1Pat the fish fillets very dry with paper towels. Season both sides with salt, pepper, and smoked paprika and let them sit at room temperature while you start the hash.
2. 2Heat olive oil in a large 12-inch skillet over medium-high heat. Add the diced squash in a single layer and cook undisturbed 4 to 5 minutes until the bottoms are deeply browned.
3. 3Stir the squash, then add the apple and shallots. Continue cooking 6 to 8 minutes, stirring occasionally, until the squash is tender-crisp and the apple edges caramelize.
4. 4Add the garlic and thyme and cook 1 minute until fragrant. Splash in the apple cider vinegar and Dijon, scrape up any browned bits, then fold in the spinach until just wilted. Taste the hash, adjust seasoning, and transfer to a warm platter.
5. 5Wipe the skillet, return it to medium-high heat, and add the remaining olive oil plus butter. When the butter foams, lay in the fish and sear without moving for 3 to 4 minutes until a golden crust forms.
6. 6Flip carefully, add the last bit of butter, and cook another 2 to 4 minutes depending on thickness until the fish flakes easily and is just opaque in the center.
7. 7Spoon the squash-apple hash onto plates and nestle a seared fillet on top of each portion.
8. 8Scatter chopped dill over everything and serve immediately with lemon wedges for squeezing at the table.