Baked Pumpkin with Fish Sticks and Parsley Potatoes

First boil the potatoes, in the meantime wash and dry the pumpkin, cut into quarters and remove the core. Season with vegeta and kitchen herbs (thyme and rosemary are particularly good) and place on a baking tray lined with baking paper.

Drizzle with olive oil and then bake for about 20 minutes at top/bottom heat. Peel the cooked potatoes and cut into medium cubes.

In a pot, heat the olive oil, sauté the chopped fresh or dried parsley, add the potatoes and fry until crispy.

In another pot or pan fry the fish sticks, remove, keep warm, or if the pumpkin and potatoes are already ready, in the pumpkin quarters arrange the fish sticks and potatoes pleasing.

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