Pan-Fried Double Sea Bass With Gnocchi, Mushrooms & Spinach

Boil a kettle

Peel and finely chop (or grate) your garlic

Slice your white cup mushrooms finely

Heat a large pot (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add the sliced mushrooms and chopped garlic and reduce the heat to medium

Cook for 3 min or until the mushrooms have softened

Meanwhile, dissolve your vegetable stock mix in 200ml [300ml] [400ml] boiled water

Add your soft cheese and give everything a good mix up – this is your creamy vegetable stock

Add the creamy vegetable stock and gnocchi to the pot with the softened mushrooms and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 7-8 min, or until the liquid has started to thicken and the gnocchi is cooked through

While the gnocchi is cooking, pat your sea bass fillet[s] dry with kitchen paper and season with salt and pepper

Heat a large, wide-based pan (preferably non-stick) with 2 tbsp [3 tbsp] [4 tbsp] butter over a high heat

Once melted, add the sea bass skin side down and cook for 6 min, flip and cook for a further min

Tip: Your fish is cooked when it turns opaque and flakes easily

(Doubled your protein? Use 2 pans!)

Wash your spinach, then pat it dry with kitchen paper

Once the gnocchi is cooked and the sauce has thickened, add the spinach and cook for 1 min further or until it wilts

Give everything a good mix up – this is your gnocchi, mushrooms & spinach