Slow-Cooked Whitefish Fillet with Acorn Squash and Sweet Potato

Tender whitefish fillet paired with acorn squash and sweet potato and macaroni, finished with galangal and rosemary and a hit of old Bay seasoning and black cardamom. 1. Pat the whitefish fillet dry and season with salt, old Bay seasoning and black cardamom. 2. Heat truffle oil in a heavy pan and sear the whitefish fillet until it develops a deep golden crust, about 19 minutes. 3. Add acorn squash and sweet potato to the pan and cook until just tender, stirring in galangal and rosemary for fragrance. 4. Cook the macaroni separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.