Thai Basil Fish with Acorn Squash and Almonds
🌟Main ingredient:Fish
✨secondary ingredients: basil and acorn-squash
⏱️Cooking time: 30 minutes
🌶️Spice level: Not spicy
👨👩👦👦Number of diners: Couple
Ingredients
2
fillets
of
white
fish
(such
as
cod
or
halibut)
1
cup
fresh
basil
leaves
1
small
acorn
squash,
peeled
and
diced
1/4
cup
sliced
almonds
2
tablespoons
olive
oil
3
cloves
garlic,
minced
1
tablespoon
fish
sauce
1
tablespoon
soy
sauce
1
tablespoon
lime
juice
1
teaspoon
honey
Salt
and
pepper
to
taste
Cooked
jasmine
rice
as
a
side
dish
Cooking steps
Preheat the oven to 400°F (200°C).
Season the fish fillets with salt and pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the fish fillets to the skillet and cook for 3-4 minutes on each side until golden and cooked through. Remove the fish from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil.
Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the diced acorn squash to the skillet and cook for 5-7 minutes until slightly tender.
Stir in the fish sauce, soy sauce, lime juice, and honey. Cook for an additional 2 minutes.
Add the basil leaves and sliced almonds to the skillet. Stir well to combine.
Return the cooked fish fillets to the skillet and gently toss with the sauce and vegetables. Cook for 2-3 minutes until everything is heated through.
Serve the Thai Basil Fish over cooked jasmine rice as a side dish.
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