400g chestnut mushrooms, quartered and halved
60g butter, softened
3 tbsp oil
3 garlic cloves, minced or grated
8 small shallots, peeled
500g butternut squash, peeled and cut into 1.5cm thick slices
100g bacon lardoons
4 fat filets of cod, 200g each, skin on
1 small bunch of flat leaf parsley, finely chopped
1 lemon, juice and zest
Pre-Heat your oven to 220°C/200°C fan.
Mix the softened butter with the grated garlic in a large bowl. Add the olive oil, along with the mushrooms, shallots, butternut squash and olive oil. Season with salt and pepper and toss until well coated. Transfer everything to a lined baking tray and roast for 25-30 minutes, turning the vegetables once. The veg is ready when the butternut squash has softened and the edges are beginning to blacken.
Meanwhile heat ½ tbsp oil in a large frying pan until hot. Add the lardons to the pan and cook until crispy. Remove with a slotted spoon and place on a plate. Add the cod, skin side down to the pan. Cook for 2-3 mins. Flip and cook flesh side down for a further 2 mins. Remove the tray of veg from the oven, stir through the lardons and chopped parsley, top with the cooked cod and squeeze lemon over the top.