Sea Bass with Sheet Pan Gnocchi

Serves 2

Prep time: 15 mins Cook time: 30 mins

Ingredients:

-       400g pack fresh gnocchi

-       300g cherry tomatoes, halved

-       Olive oil

-       Salt & pepper

-       1 yellow pepper, chopped

-       1 red onion, chopped

-       80g watercress, chopped

-       Few sprigs fresh Rosemary

-       1 lemon

-       2 fillets seabass

Method:

1.     Preheat the oven to 200°. 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 20mins – give the tray a shake halfway through to loosen the gnocchi.

2.     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 3 mins before flipping – cook for a further 2 mins while basting with the oil.

3.     Once the gnocchi is 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!

Photography by Lara Jane Thorpe