Brush the mushrooms and cut into halves. Cut the rind of the pumpkin and cut it into a small dice. Dice the pancetta, garlic and shallot.
Heat tbsp of oil in a pan and add the butter, once the butter is foaming add the pumpkin and cook for 2-3 mins.
Add the pancetta, shallot and garlic and cook for 2 mins then add the mushrooms and saute for 3-4 mins then add the lemon, check the seasoning and adjust as needed.
Peel the parsnip and lightly coat it in cornflour then deep fry at 180c till golden, remove and dry on kitchen paper.
Cut the sea bream fillet in half.
Heat a pan and cook the fish skin side down until it is 2/3rds cooked then turn over and give it 30 seconds and remove pan from heat .