Toast the pine nuts in a frying pan without adding any oil until golden brown, set aside.
Heat the oil in a frying pan, stir fry the pumpkin in batches for approx. 7 mins. on each side, keep warm. Add more oil if necessary, sauté the garlic in the same pan. Add the beetroot, sage and rosemary, stir fry for approx. 5 mins.
Return the pumpkin to the pan, scatter over the sugar, season. Pour in the balsamic and simmer for approx. 2 mins.
Season the fish, dust with flour, shake off the excess. Heat the oil in a non-stick frying pan and fry for approx. 2 mins. on each side. Serve the fish with the pumpkin.