Char fillet with baked pumpkin

Ingredients for 2 servings:

• 600 g Hokkaido pumpkin(s)
• 2 tbsp olive oil
• 1 tsp herbal salt
• pepper
• 1 tbsp rosemary, chopped
• 2 char fillets
• 1 tbsp rapeseed oil
• e.g. rosemary sprig(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

quick and easy with few ingredients

Preheat the oven to 200°C (top/bottom heat). Clean the pumpkin, cut in half, and scrape out the seeds with a tablespoon. Halve each half again until you have slices about 15 mm thick. Cut these into large cubes and place in a bowl. Add the oil, rosemary, salt, and pepper, and mix thoroughly. Arrange the pumpkin pieces on a baking sheet lined with baking paper and bake for 15-20 minutes. Meanwhile, rinse the char fillets with cold water, pat dry, cut crosswise into 3-4 strips, and drizzle with lemon juice, if desired. Fry skin-side down in hot oil for 3-4 minutes. Turn the fish pieces over and finish cooking on the lowest heat. Plate up the pumpkin and fish pieces and serve garnished with a sprig of rosemary, if desired. Mashed potatoes go well with this.