- 30g fresh basil leaves
- 2 cloves garlic
- 3 tbsp extra virgin olive oil
- 40g parmesan cheese, grated
- 12 cherry tomatoes, left on the vine
- 6 slices prosciutto
- 6 x 175g skinless Hake fillets (or any firm white fish)
- 1 tbsp mayonnaise
- 3 tbsp pine nuts, lightly toasted
- 1 courgette, peeled into ribbons
- ½ lemon, juice
- 500g gnocchi
- 1 tbsp olive oil
- Salt and freshly cracked black pepper
1. Whizz together the basil, garlic, extra virgin olive oil and parmesan, and set aside.
2. Line a baking sheet with parchment paper and roast the cherry tomatoes and slices of prosciutto for 5 minutes in an oven preheated to 190C.
3. Once crispened, remove the prosciutto and set aside in a warm place.
4. Pat the fish dry, season, and lightly spread some mayonnaise, followed by a tablespoon of basil paste over the surface of each piece of fish (reserve a little basil paste for tossing through the gnocchi later). Scatter toasted pine nuts over the top.
5. Add the fish fillets to the baking sheet with the tomatoes and bake for 12-15 minutes or until the fish flakes easily with a fork. Meanwhile, bring a saucepan of salted water to the boil and add in the gnocchi for 3 minutes. Drain and toss in olive oil and any remaining basil paste to coat the gnocchi. Season.
6. To serve, place the gnocchi on a warm plate, with the hake, prosciutto, tomatoes and garnish with courgette ribbons, tossed lightly in lemon juice and seasoned.
This dish is served up on our Essential Cafe Cookery Course. We run this course throughout the year. Why not join us for our next one?