Steamed fish and a side dish of vegetable spaghetti with garlic butter

Ingredients:

• 4 striped bass fillets (1700 g each), remove intermuscular bones
• 5 tbsp. l. olive oil
• 3-4 sprigs of fresh rosemary
• 1 head of garlic, peeled
• A pinch of red pepper flakes
• 1/4 cup red wine vinegar
• 3 tablespoons of sugar
• 1 medium spaghetti squash
• 350 g of assorted mushrooms (shiitake, chanterelles and/or oyster mushrooms), large mushrooms cut into pieces
• 2 cups cherry tomatoes

Preparation:

1. Preheat oven to 190°C.
2. Prepare the Agrodolce sauceIn a small saucepan, heat 3 tablespoons olive oil, rosemary, whole garlic cloves, and pepper flakes over low heat, stirring until the garlic is soft, 8 minutes. Set aside 1 tablespoon garlic oil. Add the vinegar and sugar to the saucepan. Cook over medium heat until syrupy, 5 minutes.
3. Cut the pumpkin in half lengthwise and remove the seeds. Brush the cut sides with the reserved garlic oil and season with salt and pepper. Place the pumpkin cut-side up on a baking sheet and roast in the oven until tender, 1 hour. Then reduce the temperature to 90°C (194°F). Holding the pumpkin with a towel, use a fork to separate the flesh into long strands and place them in a baking dish. Season with salt and pepper, cover with foil, and keep warm in the oven.
4. In a large nonstick skillet, heat 1 tablespoon of olive oil over medium heat. Add the mushrooms, season with salt, and cook, stirring, until golden brown, about 10 minutes. Transfer them to a plate. Add the remaining 1 tablespoon of olive oil to the skillet and add the tomatoes.
   
   Cook, stirring, until the skins are puffed. Add 1 tablespoon of agrodolce sauce and a splash of water, cover, and cook until the tomatoes burst, 5 minutes. Return the mushrooms to the pan and heat through.
5. Meanwhile, bring 1 inch (2.5 cm) of water to a boil in a saucepan over medium heat. Season the fish with salt and pepper, then place it in a bamboo steamer or collapsible steamer set over the boiling water. Cover and steam until almost done, 5-6 minutes. Remove from the heat and cover to finish cooking, 2-4 minutes.
6. Divide the fillet among portions, add zucchini, mushrooms, and tomatoes. Drizzle with agrodolce sauce. Serve with extra sauce and caramelized garlic.