Roasted Winter Squash With Seared Cod

Ingredients

• 8 tablespoons butter
• 1 1/2 pounds winter squash (preferably butternut) or sweet potato
• peeled and cut into 1/4-inch-thick slices
• Salt and freshly ground black pepper
• 1 1/2 pounds cod fillet
• in 2 or 4 pieces
• Flour for dusting
• 2 tablespoons balsamic or sherry vinegar

Instructions

1. Preheat oven to 400 degrees.
2. Melt half the butter in a small saucepan.
3. Put 2 tablespoons melted butter in a roasting pan and arrange squash slices in one layer on it.
4. Sprinkle with salt and pepper and drizzle remaining 2 tablespoons melted butter on top.
5. Roast without turning for 20 to 30 minutes, or until squash is tender; keep warm while you finish fish.
6. About 5 minutes before squash is done, put a heavy skillet over medium-high heat for about 2 minutes; add 2 tablespoons butter.
7. Dredge cod pieces lightly in flour and sprinkle with salt and pepper.
8. Add to skillet and turn heat to high; cook, turning only once, until nicely browned on both sides and cooked through (a thin-bladed knife will meet little or no resistance when fish is done).
9. Arrange squash slices on a platter, then top with fish.
10. Add remaining butter to skillet over medium heat; when it sizzles and browns, add vinegar and cook for 10 to 20 seconds more.
11. Pour over all and serve immediately.