Fish with sweet and sour pumpkin cream.
Today we will prepare a nice fish main course together, with sweet and sour pumpkin cream.
For this recipe, you can use any type of fish fillet, from plaice to sea bream; I used the latter.
The name comes from the characteristic gold stripe the fish displays between its eyes.
Its flesh is very valuable, almost boneless, comparable to sea bass. It can be cooked whole in the oven, in salt, stuffed, grilled, or filleted and cooked as fillets, as in our case.

These recipes are made with you in mind:

Cost: Very economical
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Grill, Boiling
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

282.10 Kcal

calories per serving

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Energy 282.10 (Kcal)
Carbohydrates 23.53 (g) of which sugars 17.42 (g)
Proteins 20.31 (g)
Fat 12.39 (g) of which saturated 2.07 (g)of which unsaturated 1.39 (g)
Fibers 0.76 (g)
Sodium 129.59 (mg)

Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

4 plaice fillets (or other fish)
1 clove garlic
600 g pumpkin (weighed peeled)
1 tablespoon honey (Or erythritol)
2 tablespoons balsamic vinegar (Or apple cider)
40 g extra virgin olive oil (plus to taste)
to taste chopped parsley
to taste balsamic vinegar glaze (Optional)
to taste roast spices (for fish)

Tools

Here’s what we need to prepare the

2 Pans
Cutting board
Knife
Hand blender

Preparation

to prepare the

Fillet the fish, removing the head and bones. Place the fillets on a plate and brush with a little extra virgin olive oil, then season with roast spices. I make them myself so click to see.
Place the fish in the fridge covered with parchment paper, while you prepare the sweet and sour pumpkin cream
Peel the pumpkin and cut it into small cubes.
In a pan, put the extra virgin olive oil and 1 halved garlic clove without the core. Let it flavor and, as soon as the garlic has browned, remove it and add the pumpkin cubes to the pan. A pinch of salt,
1 tablespoon of honey and 2 tablespoons of balsamic vinegar. Mix.
Lower the flame and let it cook for 15 minutes, stirring occasionally.
When you can pierce the pumpkin with a fork, transfer everything into a bowl or pot
and blend with the hand blender. Keep it warm.
I use the Bosch hand blender, I find it great and very useful.
Now heat a pan and, when it’s nice and hot, cook the fillets first on the skin side for 2 or 3 minutes, then on the white side for 1 minute.
You can also grill them if you want.
Plate by placing a little pumpkin cream next to the fillet, parsley, and some balsamic vinegar glaze.
Our fish fillet with sweet and sour pumpkin cream is ready to be served.
All my dishes are prepared with Tognana Sphera Set of pans, Aluminum
I highly recommend them. You’ll see that nothing sticks anymore.