Pesto and Parmesan Fish

Jenny Smith
Jenny Smith

Prep: 20min

Cook: 20min

Total: 40min

Yield: 2-4 servings

Dish: New Zealand Original

Cuisine: New Zealand

Ingredients

Gnocchi
  • 1 1/2 cups of flour
  • 2-3 large potatoes (preferably agria)
  • 2 eggs
Fish Spinach Pesto Sauce
  • A handful of spinach
  • A handful of basil
  • A handful of cashew nuts
  • 2 tbsp of olive oil
  • 100ml of cream
  • 1/2 cup of milk
  • 1 tbsp of cornflour
  • 1 tbsp of olive oil
  • 1 tbsp of fresh garlic
  • Juice from 1 lemon, salt and paper to taste

Method

Gnocchi
  1. Boil potatoes and remove from heat
  2. Mash and whip with your fork to make potatoes nice and fluffy
  3. Mix together eggs, potato and flour
  4. Kneed and roll and cut into bite-sized gnocchi pieces
  5. Bring a large pot of water to the boil with 2-3 inches of water, add gnocchi 5-10 pieces at a time. Watch it rise and when it rises to scoop out and set aside in a warm place while you prepare the rest of the meal.
Fish Simply sprinkle over a little parmesan and bake for 10 mins until cooked then grill for 2 minutes to brown the cheese.   Spinach Pesto Sauce
  1. Blend spinach, basil, cashew nuts and olive oil together
  2. Mix through cream, milk and cornflour
  3. In a pot heat 1 tbsp of oil and garlic and fry for 2 mins until the garlic has browned.
  4. Add spinach mix and the juice from 1 lemon, salt and pepper. Adjust to you tastes
   

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Keywords: Pesto and Parmesan Fish, gnocchi, Spinach Pesto Sauce, Parmesan Fish