sea bass gnocchi

재료

2 barramundi fillets (or sea bass)

Salt & pepper

1–2 tbsp olive oil

12–16 oz potato gnocchi

6 tbsp butter

8–10 sage leaves

2 cloves garlic, minced

1 cup cherry tomatoes, halved

¼ cup pine nuts, toasted

¼–½ cup Parmesan, grated

6–8 fresh basil leaves, torn

Zest of 1 lemon

Salt & pepper

방향

1. Toast pine nuts

Toast in a dry pan over medium heat for 2–3 minutes. Set aside.

2. Cook the fish

Pat fish dry.

Season with salt + pepper.

Heat olive oil in a pan over medium-high.

Cook fish 3–4 minutes per side until golden and flaky.

Transfer to a plate and keep warm.

3. Cook the gnocchi

Boil gnocchi in salted water until they float (1–3 minutes). Drain and set aside.

4. Make the sage brown butter

In the same pan used for the fish, melt the butter over medium heat.

Add sage leaves and cook until the butter turns golden and smells nutty.

Add garlic and cook 30 seconds.

Add cherry tomatoes and cook 1–2 minutes until slightly softened.

5. Combine everything

Add the cooked gnocchi into the brown butter pan. Toss to coat.

Add:

Toasted pine nuts

Parmesan

Basil

Lemon zest

Season with salt + pepper.

6. Plate

Spoon the gnocchi onto plates.

Place the fish on top.

Spoon a little extra brown butter + tomatoes over the fish.

Finish with extra Parmesan if you want.