Saturday, 25 March 2017
Haddock, with roast pesto gnocchi
Baby plum tomatoes
1. Coat the gnocchi in olive oil and roast for about 30 minutes.
2. Finely slice a bulb of fennel and spread it in the bottom of an oven dish, put the haddock on top. Drizzle with olive oil, and a grind of black pepper - bake for about 20 minutes.
3. Splosh some olive oil in a frying pan, add green beans and halved baby plum tomatoes and lots of crushed garlic. Splash in a little water to help it cook - stir now and again, it takes about 10 minutes for the beans to be al dente.
4. Serve, scoff - bu surprised at quite how filling the lovely fresh healthy ingredients are!