Panfried Seabass with Chilli, Ginger & Spring Onion

Tonight I made Panfried Seabass with Chilli, Ginger & Spring Onion, served with roasted butternut squash.  In my opinion, I put in slightly too much chilli (2 whole chillis to serve 2) so I have reduced the amount in the recipe below.  Feel free to take it out altogether if you don't like it, or if chilli is an aggrevator for your gallstones. 

Ingredients:
2 seabass fillets
200g butternut squash
100g courgette
1 red chilli
3 spring onions
1 clove of garlic, thinly sliced
1 cm cube of ginger, thinly sliced
1 tbsp of chopped parsley
Low fat spray

Method
1.  Preheat the oven to 180°C and spray a baking tray with low fat spray to prevent sticking.  Chop the butternut squash into chunks and put on baking tray and into oven for 20 minutes.
2.  After 20 minutes, chop up the courgette, chilli, and spring onions into small pieces.  Fry the courgette for 2-3 minutes in a frying pan with some low fat spray until it starts to brown.  Add the chilli, spring onion, ginger & garlic and fry for a further 2-3 minutes.  Remove from the heat.
3.  Check that the butternut squash is now soft and almost ready to eat.  If not, leave in the oven until it is.  The fish only takes minutes to cook, so you need everything else to be ready to serve when you start to cook it.
4.  Once the butternut squash is ready, put the seabass fillets into the pan (skin down) with some low fat spray.  Pan-fry for 2 minutes on each side and remove from the heat.  Serve the seabass on top of the courgette/chilli/onion mixture, with the roasted butternut squash on the side.

Serves 2
Difficulty: 7/10 (1 = difficult, 10 = easy)
Taste: 9/10