Dish the Fish: Seared Pollock over Squash Puree with Sage Oil and Charred Lemon

Pollock, greens, and squash ready for school trays

Chef Joe Robbins from Marsh Island Kitchen in Hampden created this masterpiece and is sharing it with you! Inspired by his Penobscot roots and a love of local foods, this recipe features local pollock and veggies seasonally available in the fall and winter. Any flaky whitefish in season will work as a substitute. (This recipe has been modified slightly from the original, which was made for school nutritional staff, to better fit the typical kitchen equipment and portions of a home chef.)

Serves: 4

Prep & Cook Time: 45 mins

INGREDIENTS

-1 lb of pollock, cut into 4-oz portions

-1 small squash (summer, acorn, or butternut), chopped

-1 large onion, thinly sliced

-2 TBSP butter

-salt and pepper to taste

-6 cups of leafy salad greens

-3 lemons

-Olive oil

Sage Oil

-1 sprig sage

-1/2 cup olive oil

INSTRUCTIONS

To prep the lemons & sage oil:

Cut your lemons in half and grill or sear in a large pan. You're looking for darker color on those cut edges, so don't be afraid to let them sit on higher heat. The char will add a nice complexity and sweetens the bite of the lemon juice. Reserve one half-lemon per person as garnish.

In a small pan or pot, warm the 1/2 cup olive oil and add your sprig of sage. Let the sage infuse through the oil on medium-low heat, at least 15 minutes. Remove the sage.

To make the dish:

Toss the squash in olive oil to coat, with salt and pepper to taste. Roast the squash in the oven at 375 degrees until softened, 10-20 minutes. Add the onions and continue roasting until translucent, another 10-15 minutes. Transfer to a blender or food processor, add butter, and blend until smooth.

While the squash is roasting, sear the pollock in your large pan over medium-high heat. Season with salt and pepper, and add a squeeze of the charred lemon juice.

Dress the greens in a large bowl with a light oil and the remaining lemon juice with a dash of salt and pepper.

To plate:

Place squash puree on the dish, top with fish, and drizzle the sage oil over your entree. Add your greens to the side. Enjoy!