Pan-Fried Fish with Spiced Pumpkin and Blueberry Agrodolce

Pan-Fried Fish with Spiced Pumpkin and Blueberry Agrodolce

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, January 22, 2017.
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The blueberry agrodolce adds a flavour hit you'll love!

Ingredients

SPICED PUMPKIN

  • 400g peeled pumpkin, diced 1.5cm
  • 1 tablespoon pumpkin spice mix

BLUEBERRY AGRODOLCE

  • 1 shallot
  • 1 tomato
  • ½ punnet blueberries
  • 2 teaspoons runny honey
  • 2 teaspoons soy sauce
  • 1 tablespoon red wine vinegar
  • 2 teaspoons olive oil

PAN-FRIED FISH

  • 300g fish fillets
  • ¼ cup flour seasoned with ¼ teaspoon salt

TO SERVE

  • ½ bag rocket leaves
  • ½ punnet blueberries
  • 2 teaspoons olive oil
  • 1–2 teaspoons lemon juice
  • ½ lemon

Steps

  1. oven to 200°C. Line an oven tray with baking paper.
  2. Toss pumpkin and pumpkin spice mix on prepared tray with a drizzle of olive oil and season with salt and pepper. Bake for about 20 minutes, until tender. Turn once during cooking.
  3. While pumpkin is baking, prepare the agrodolce. Finely dice shallot and tomato 1cm. Add both to a small pot, along with all remaining agrodolce ingredients on a medium heat. Bring to a simmer and cook for 8–10 minutes, or until sauce is reduced and thickened. Remove from heat and set aside.
  4. Heat a drizzle of oil in a large fry-pan on high heat. Pat fish dry with paper towels and remove any remaining scales or bones. Dust with seasoned flour and cook for about 2 minutes each side, until just cooked through.
  5. Toss rocket, blueberries, olive oil and lemon juice together in a medium bowl. Cut lemon into wedges.
  6. Divide dressed rocket and blueberries between plates, top with spiced pumpkin and pan-fried fish. Spoon over blueberry agrodolce and serve lemon wedges on the side for squeezing.

Nutritional Information

Energy 1846 kj
441 kcal
Protein 32.5g
Carbohydrate 53.5g
Fat 9.5g