Ingredients (serves 2):

2 cod fillets (about 300–350 g)

300 g cleaned pumpkin

About 100 ml vegetable stock (enough to blend)

A pinch of ginger

Rosemary to taste

Oil, salt and pepper to taste

Method:

Cook the pumpkin and blend it with vegetable stock, salt, pepper and a pinch of ginger until smooth.

In a pan, cook the cod with a drizzle of oil until golden and cooked through.

Plate with the pumpkin cream as a base, lay the cod on top and finish with raw olive oil, pepper and rosemary.