pecan crusted haddock over puréed butternut squash

serves 2

• 3/4-1 lb. haddock fillet, pin bone removed
  1/2 cup pecans, toasted and finely chopped
  1/4 cup panko crumbs
  1 t lemon zest
  1/2 t fresh rosemary, minced
  1 egg white, beaten
  1 t mayo
  salt and pepper
  rosemary sprig for garnish

puréed squash

• 1 med. butternut squash
  3 t butter, softened
  salt and pepper
  1 t honey
  pinch of nutmeg

pre heat oven to 350º.
slice squash in half lengthwise and scoop out seeds and strings. place squash skin side down on a rimmed sheet tray, season with salt and pepper and spread 2 t butter over the squash. cover with foil and bake for 30-50 minutes or until fork tender. scoop out squash and purée in food processor with 1 t softened butter, honey and a small pinch of nutmeg.

mix toasted pecans, panko crumbs, rosemary and lemon zest in a bowl. whisk egg white and mayo in a bowl.

place fillets skin side down on a lightly oiled broiling pan (fold tail sections under to create a uniform thickness). brush egg mayo mix over tops of fillets. sprinkle pecan and panko mix over tops of fillets.

pop in oven and bake 10 min. per inch of thickness or until fillet is just opaque in the center. serve over puréed squash. garnish with rosemary sprig.