Oven-baked halibut, squash puree and marinated squash

Oven-baked halibut, squash puree and marinated squash


  • 300 g (10 oz.) halibut (two 150 g or 5 oz. portions)
  • Vegetable oil
  • 1 small butternut squash
  • 15 ml (1 tbsp.) butter


  • 250 ml (1 cup) white vinegar
  • 250 ml (1 cup) water
  • 125 ml (½ cup) sugar


  • Preheat the oven to 175°C (350°F).
  • Halve the squash crosswise. Peel the top part of the squash and make shavings with a vegetable peeler. Set aside.
  • Bring all the ingredients of the marinade to a boil in a small saucepan. Remove from the heat, add the squash shavings and allow it to cool completely.
  • Take the second part of the squash, peel it and empty it; then cut it into same-size pieces.
  • Place the squash pieces in a saucepan and cover with water. Bring to a boil, lower the heat, and simmer approximately 20 minutes or until the squash is cooked. Drain the squash and combine it with the butter it in a blender until it has a smooth texture.
  • Season and set aside.
  • Season the halibut pieces on both sides and place them on an oiled baking sheet. Bake in a 175°C (350°F) oven for about 8 minutes or until the fish flakes.
  • Serve the halibut with the puree and the marinated and drained squash shavings.