Instructions: Heat half the oil in a pan, add the garlic and fry for 1-2 minutes until soft and golden. Add the squash and sage, season and fry for 3-4 minutes.

Add 45ml (3tbsp) water, cover and simmer for 12-15 minutes or until the squash is tender.

Mash the squash, pass through a fine sieve and then mix in a knob of the butter. Cover and keep warm.

Melt the remaining butter in an ovenproof pan until golden brown and foaming. Add the hoki fillets and cook for 2-3 minutes.

Remove from the heat, season and sprinkle with lemon juice. Cover and place in a preheated oven 190 C, 375 F, gas mark 5 for 5 minutes or until cooked.

Transfer to a warm plate, cover and keep warm.

Pour the juices from the pan into a small pan, add the stock and boil rapidly for 5-6 minutes or until reduced. Whisk in the remaining olive oil and the other sauce ingredients. Heat gently and season to taste.

Spoon the squash puree onto four plates, top with a fish fillet and pour the sauce over. Serve with lightly steamed sugar snap peas.

NOTES : An impressive dish to serve for a dinner party. The subtle flavours of the squash puree and caper sauce complement the pan-fried hoki, particulary well.

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