Ingredients
- Serves six30g 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 fish fillets (any firm white fish)
- 1 tbsp mayonnaise
- 3 tbsp pine nuts, lightly toasted
- 1 courgette, peeled into ribbons
- Juice of half a lemon
- 500g gnocchi
- 1 tbsp olive oil
- Salt and freshly cracked black pepper</li><li/></ul>
Whizz together the basil, garlic, extra virgin olive oil and Parmesan; set aside. Line a baking sheet with parchment paper and roast the cherry tomatoes and slices of prosciutto for five minutes in an oven preheated to 190 degrees/gas 5. Once crisped up, remove the prosciutto and set it aside in a warm place.
Pat the fish dry, season it and lightly spread with some mayonnaise, followed by a tablespoon of the basil paste (reserve a little basil paste for tossing through the gnocchi later). Scatter toasted pine nuts over the top. 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. Add the gnocchi and simmer for three minutes. Drain, then toss them in olive oil and any remaining basil paste.
To serve, place the gnocchi on a warm plate with the fish, prosciutto and tomatoes and garnish with courgette ribbons, tossed lightly in lemon juice and seasoned.
