Buttered Fish with Pan-Fried Fennel & Gnocchi

Total: 35 mins

Fluffy potato gnocchi and fresh, flaky fish pieces go for a sizzle in a rich, fragrant sauce of pan-fried fennel, vine tomatoes and creamy organic butter. Brightened with a squeeze of lemon and served topped with fresh, peppery rocket.

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805 kcal
(per portion)

Ingredients you'll need

2 fennel bulb
2 red onion
2 garlic clove
4 vine tomatoes
90g butter
680g fish pie mix
800g gnocchi
2 lemon
100g rocket

From your kitchen

Sea salt
Freshly ground pepper

You'll need

Large pan
Large frying pan with lid
Baking tray (optional)

Step by step this way

1.
When the fish is cooked through, add the gnocchi to the frying pan with the remaining butter. Squeeze in a little lemon juice. Fold everything together then divide between 2 warm plates. Top with handfuls of rocket to serve.
2.
Put a large pan of salted water on to boil. Trim the base and any dry tips off the fennel bulb. Halve then thinly slice the fennel. Peel and thinly slice the red onion. Peel and thinly slice the garlic. Roughly chop the tomatoes into small pieces.
3.
Warm a large frying pan on a medium heat. Add half the butter and swirl it round to melt it. Add the fennel, onion and garlic with a pinch of salt and pepper and fry for 8-10 mins, stirring occasionally, till tender.
4.
Add the tomatoes to the pan and fry for 5 mins, stirring occasionally.
5.
When the tomatoes have started to break down a little, gently stir the fish pie mix into the pan. Cover with a lid (or use a baking try if you don't have a lid that fits) and cook for 6-8 mins, till the fish is tender and flaky when pressed with a fork.
6.
The pan of water should be boiling. Tip in the gnocchi and simmer for 3-4 mins. When the gnocchi have all bobbed to the surface, they're cooked, so drain them.

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