Preparation time: 5 min
Cooking time: 20 min
Portions: 2 people
1 golden fillet without bones and skin
1 small squash in quarters
100g sled almonds
2 tbsp extra-virgin olive oil
2 tbsp honey
1 small sprig of fresh rosemary
Salt and pepper to taste
- Roast the almonds at 250C for 10 minutes and mix to make breadcrumbs.
- Place squash wedges on baking sheet, drizzle with honey and rosemary and roast until squash is tender.
- Pann the golden fillet with the almond crumbs and heat the olive oil and butter in a frying pan then brown the fillet on each side and finish in the oven for 5 minutes at 250 C.
Decorate with a sprig of rosemary, oregano or fresh parsley or with squash, almond or other roasted dried fruit.
You can serve this plate with your favourite accompaniment: white rice, spelt risotto, salad or fries.