Fish with Pecan Caper Relish and Potato Squash Bake | Publix Super Markets

Ingredients

• Nonstick aluminum foil
• 4 fish fillets (such as salmon, tilapia, or orange roughy); about 1 1/2 lb
• 4 teaspoons lemon-herb finishing butter
• 1 shallot, finely chopped
• 1/2 bunch fresh Italian parsley, finely chopped
• 1 tablespoon red wine vinegar
• 1 tablespoon extra-virgin olive oil
• 1/2 cup chopped pecans
• 2 tablespoons capers
• 2 cups fresh diced butternut squash (11 oz)
• 1 (20-oz) bag refrigerated diced potatoes with onions
• 1/2 cup fresh prediced bell peppers
• 2 tablespoons extra-virgin olive oil
• 1/2 cup cooked bacon pieces
• 2 tablespoons lemon-herb finishing butter