Golden fillet in almond crust and roasted squash with honey

Ingredients

1 golden fillet without bones and skin
1 small squash in quarters
100g sled almonds
2 tbsp extra-virgin olive oil
25g butter
2 tbsp honey
1 small sprig of fresh rosemary
Salt and pepper to taste

Preparation

1.  Roast the almonds at 250C for 10 minutes and mix to make breadcrumbs.
2.  Place squash wedges on baking sheet, drizzle with honey and rosemary and roast until squash is tender.
3.  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.

Tricks

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.