Preheat oven to 200˚C

Cut the solid end of the pumpkin into 1.2cm thick slices and peel. Retain the remaining pumpkin

Place the pumpkin into a shallow baking dish, drizzle with 1 tbsp of the olive oil and season with salt and pepper.

Bake in preheated oven for 10 minutes

Meanwhile peel the remaining pumpkin and cut into 2 cm pieces.

Select a basin large enough to hold the vegetables and then add the garlic, orange zest, olive oil, thyme leaves, 1/2 tsp salt and a good grinding of black pepper, stirring well to combine. Add the pumpkin pieces, fennel and Brussel sprouts and toss well to coat.

Scatter the coated vegetables and the orange slices onto the baking tray with the partially cooked pumpkin, and return to the oven for a further 10-15 minutes, until the pumpkin is just cooked and the Brussels sprouts are beginning to char.

Place the fish fillets into the bowl that the vegetables had been in and toss to coat with the residual oil and seasonings.

Combine the sweet chilli sauce, garlic and orange zest together in a small dish.

Once the pumpkin is just cooked through, remove the baking dish from the oven and arrange the fish in amongst the vegetables. Top each fillet of fish with some of the chilli sauce mixture and a sprig of thyme.

Return the baking tray to the oven and continue to cook until the fish is just cooked through, approximately 10 minutes.

To serve, arrange the pumpkin slices on individual serving plates and top with a fillet of the fish, a slice of orange and a sprig of thyme. Finally scatter around the pumpkin pieces, Brussels sprouts and fennel.