Everything was very simple to prepare as well:
I hollowed out the pumpkin, chopped the flesh up and tossed it in butter with lots of chopped herbs and garlic, with a bit of the Basque piment d'espelette sprinkled on top for extra flavour and colour(you can use hot paprika as a substitute). Then I put everything back into the pumpkin, popped the little top back on, and cooked it in a pan with the lid on--first of all in a little olive oil, then adding some water and letting it cook with the lid on till the pumpkin was cooked through, including the skin.
Meanwhile, I fried the whole small barramundi, crisping the skin, and adding chopped onions and chopped 'baubles'. A sprinkling of herbs, salt and pepper, and there: a fairytale dinner before you!