Bass Agrodolce with Squash and Mushrooms

2) Halve the squash lengthwise and remove the seeds. Brush the cut sides with the reserved garlic oil and season with salt and pepper. Place cut-side up in a baking dish and roast until tender, 1 hour. Reduce the oven to 140C/Gas 1. Holding the squash with a towel and using a fork, pull off the flesh in strands and place in the baking dish. Season with salt and pepper, cover with foil and keep warm in the oven.

3) Heat 1 tbsp of the olive oil in a large nonstick skillet over a medium-high heat. Add the mushrooms, season with salt and cook, stirring, until browned, 10 minutes. Transfer to a plate.

4) Add the remaining 1 tbsp of olive oil to the skillet, add the tomatoes and toss until they blister. Add 1 tbsp of the agrodolce sauce and a splash of water; cover and cook until the tomatoes burst, 5 minutes. Return the mushrooms to the pan and warm through.

5) Meanwhile, bring 2.5cm of water to a boil in a saucepan over medium-high heat. Season the fish with salt and pepper, then place in a bamboo or collapsible steamer over the water; cover and steam until almost cooked through, 5 to 6 minutes. Remove from the heat and keep covered to finish cooking, 2 to 4 minutes.

6) Place a fish fillet on each of 4 plates; add the squash, mushrooms and tomatoes. Drizzle with the agrodolce sauce. Serve with extra sauce and the caramelized garlic.