Summery Gnocchi Traybake Recipe with Sea Bass
- 00g pack fresh gnocchi
- 300g cherry tomatoes, halved
- Olive oil
- Salt and pepper
- 1 yellow pepper, chopped
- 1 red onion, chopped
- 80g watercress, chopped
- Few sprigs fresh Rosemary
- 1 lemon
- 2 fillets seabass
Preheat the oven to 200C. On a lined baking tray, arrange the gnocchi, tomatoes, red onion and pepper. Add the fresh rosemary, drizzle everything with a little olive oil and sprinkle with salt and pepper. Roast in the oven for around 20 minutes – give the tray a shake halfway through to loosen the gnocchi.
Score the skin of the sea bass and then season both sides with salt and pepper. In a large frying pan over a medium heat, heat a little oil. Add the fish skin-side down and cook for about three minutes before flipping – cook for a further two minutes while basting with the oil.
Once the gnocchi are golden brown and the vegetables are soft, toss them together with the chopped watercress. The heat will wilt the watercress slightly without overcooking it. Plate the gnocchi and serve the fish over the top. Give everything a generous squeeze of the fresh lemon and enjoy!
watercress.co.uk
