Crispy seabass, butternut squash and cavolo nero | Unimed Living

Ingredients

• 350g butternut squash, peeled and cut into 2cm cubes
• 4 tablespoons olive oil
• 1 teaspoon ground cumin
• 200g cavolo nero, stalks stripped out and leaves roughly torn
• 4 spring onions, finely sliced
• 1 garlic clove, finely diced
• ½ teaspoon coarse ground pepper
• 4 seabass fillets
• juice of ½ lemon