Cumin, garlic, and paprika spice up this butternut and asparagus fregola dish topped with buttery Chilean sea bass.

Ingredients

• 2 portions (6 oz) Prime Fish Chilean sea bass, thawed
• ½ medium butternut squash, peeled, seeded and ⅓-inch diced
• 10 stalks asparagus, cut into ¼-inches pieces
• ½ lb fregola, or giant couscous
• 2 tbsp cumin seeds
• 2 medium garlic cloves, minced
• 3 cups fresh cilantro, roughly chopped
• 1 cup fresh parsley, roughly chopped
• 2 tsp smoked paprika
• ½ tsp cayenne pepper
• 2 lemons, juice and zest
• extra-virgin olive oil as needed
• salt and pepper, to taste

Preparation

1. Preheat the oven to 475° F.
2. Bring a large pot of salted water to a boil.
3. Toss the butternut and asparagus with 2 tablespoons of olive oil, and season with salt and pepper. Place the butternut and asparagus on a baking pan and roast for 20-25 minutes, or until tender and caramelized. Remove from the oven and leave to cool slightly.
4. Cook the fregola according to the package instructions. Drain and return to the pot. Set aside and keep warm.
5. In a small sauté pan over medium heat, toast the cumin seeds for a minute or two, or until they start to pop and become fragrant. Add to a blender. Add the garlic, a big pinch of salt, cilantro and parsley, and pulse until you have a chunky paste. Add the paprika, ¼ teaspoon cayenne, zest of 1 lemon, 4 tbsp olive oil, and stir to combine. Set aside.
6. Add the butternut squash, asparagus, juice of 2 lemons, and ¼ teaspoon cayenne pepper to the fregola. Toss gently with a wooden spoon to combine, being careful not to mash the squash. Cover and keep warm.
7. Heat an oven-proof cast iron skillet over high heat. Reduce heat to medium high and add a tablespoon of olive oil.
8. Remove sea bass from the marinade, pat dry and season with salt and pepper to taste. Sear both sides in the skillet until golden brown.
9. Place the skillet in the oven and finish cooking, about 5-7 minutes. Remove the cooked fish from oven and set aside on paper towel.
10. To serve, place a small mound of fregola into the middle of a plate and top with the Chilean sea bass. Spoon over some of the sauce and serve.