1 small acorn squash
150g waxy potatoes, peeled
1 small red onion, thinly sliced
4 garlic cloves, thinly sliced
1 heaped tsp ground coriander
1 tsp turmeric
½ tsp ground chilli
½ tsp ground turmeric
½ preserved lemon cut into four
2 tbsp olive oil
For the cod
4 170g pieces of cod fillet
½ bunch each of mint, coriander and parsley
1 garlic clove, peeled
1 inch of ginger, peeled
½ tsp cumin
Juice of 3 limes
A good glug of olive oil
Cut the squash in half, remove seeds and thinly slice the flesh. Peel the potatoes and slice them to about the same thickness as the squash.
In a large bowl, mix the squash, potato, onion, garlic, spices and preserved lemon. Add olive oil and season with salt.
Transfer to a deep, heavy-lidded saucepan. Add a splash of water and cover with greaseproof paper and the lid, then cook over a medium heat for about 15 minutes until the vegetables are completely soft. Set aside while you prepare the fish.
In a blender, blend the herbs with the garlic, ginger and cumin, then add the lime juice and olive oil. Smother the fish with the green mixture.
Preheat the oven to 200C/400F/Gas 6. Transfer the squash to a baking tray and put the fish on top of it, season with a little salt and bake in the oven for 10 minutes until the fish easily flakes. I prefer cod to be a little bit undercooked — it tastes best when the flesh is still slightly translucent.