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1
To make the squash, sweat the onion for about 8 minutes over low heat with 1 tablespoon of the butter.
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2
Add the garlic and deglaze with the dry Riesling.
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3
Reduce the liquid until the pan is dry, about 8 minutes.
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4
Add the stock and rosemary and simmer for 10 minutes on medium-low heat.
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5
Add the squash and cook for another 10 minutes or until tender.
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6
Swirl in the remaining 2 tablespoons butter, the orange juice, lemon juice, and the parsley.
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7
Remove and discard the rosemary sprig and season with salt and pepper to taste.
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8
Keep warm over low heat.
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9
To make the fish, place the egg whites and potato flakes in separate bowls.
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10
Dip the fish filets in the egg whites and then into the potato flakes.
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11
Press to adhere.
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12
Cover the filets with plastic wrap and refrigerate for at least 30 minutes, or up to 6 hours in advance.
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13
Preheat the oven to 450F.
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14
Heat 1/4 inch of vegetable oil in a heavy skillet over medium-high heat.
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15
When hot, add the fish and brown for about 2 minutes per side.
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16
Finish off in the oven for about 6 minutes, until the fish is firm to the touch and opaque.
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17
Place equal portions of the stewed squash in 4 large, shallow soup bowls.
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18
Top with a fish filet and sprinkle with parsley and diced tomato.
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19
Use organic potato flakes if available in your area.
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20
To speed up the process, the filets can be cooked fully in the saute pan instead of in the oven, cooking about 4 minutes per side.
