Fried Perch on Vegetables
Peel pumpkin, cut in half and remove seeds. Rinse and peel zucchini. Cut pumpkin and zucchini into 1 cm (approximately 1/2 inch) wide cubes. Peel onion and chop. Heat 2 tbsp olive oil in a shallow pan and sauté onion and pumpkin. Pour in vegetable stock and cook for 5 minutes. Add cream and zucchini and simmer for another 7 minutes. Season with salt and pepper and sprinkle with parsley.
Preheat oven to 180°C (approximately 350°F). Rinse fish, pat dry, season with salt and pepper. Rinse thyme, shake dry. Pan-fry fish with sprigs of thyme in a hot, ovenproof skillet in remaining olive oil, skin-side down. Turn fish over and bake in preheated oven about 6 - 8 minutes to finish cooking. Arrange perch with pumpkin on plates and serve.