Char with Fried Potatoes and Baked Pumpkin

For the char with fried potatoes, preheat the oven to 200 °C top heat. Wash, halve and core the Hokkaido and cut into 1 cm thick slices.

Mix spice mixture with maple syrup and 2 tbsp olive oil. Place squash wedges on a baking sheet, brush with the spice oil and bake for 15-20 minutes until squash is soft on the inside and nicely browned on the outside.

Boil the potatoes until semi-soft, peel and slice. Chop the parsley. Fry the potato slices in hot olive oil until brown on both sides, add the chopped parsley at the end. Wash the char fillets and pat them dry.

Mix flour and salt and dip the fish fillets with the skin side into the flour. Heat olive oil in a frying pan, place the char fillets skin side down in the hot oil and fry over medium heat until the skin is crispy brown.

Serve the char fillets with the fried potatoes and the baked pumpkin wedges.

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