1. Cut the fish into medium size pieces. Heat oil in a pan over medium-high heat and fry the fish until it browns on one side, then flip and fry for one more minute on the other side. Season with thyme, salt, pepper and lime juice.

2. In a pan melt the butter, add all the vegetables, chopped onions and mushrooms. Fry for a short time.

3. Prepare the butternut squash puree. Peel and dice the squash, onion and garlic. Fry them in a pan with the butter until softened. Pour the wine over the squash and cook until wine is reduced. Then add the cream (the consistency shouldn’t be too runny nor too thick) and allow to simmer. When squash is cooked, blend it.

4. On each plate arrange a piece of fish, butternut squash puree, fried vegetables and garnish with pomegranate seeds.