Baked cod with pumpkin, sage and farro

Ingredients

For 1 serving

• Cod180 g
• Pumpkin250 g
• Farro50 g
• Extra virgin olive oil10 g
• Fresh sageto taste
• Saltto taste

Contains: gluten, fish,

In season: September – January

Method

1. Bring a pan of water to the boil and heat a conventional oven to 200 °C. Rinse the spelt in a sieve.
2. Salt the water, add the spelt and cook for 25 minutes, until tender but still with some bite; drain.
3. Meanwhile peel the squash, remove the seeds and fibres and cut it into roughly 2 cm cubes.
4. Toss the squash in a baking tray with half the oil, the fresh sage leaves and a pinch of salt and roast for 15 minutes.
5. Pat the cod dry, salt it, nestle it among the squash and cook for another 12 minutes, until opaque white and flaking and the squash is tender and golden at the edges.
6. Dress the spelt with the remaining oil and serve with the cod and squash.