Pan-Roasted Fish With Burst Tomatoes And Chive Gnocchi Recipe

Cooking Directions

• STEP 1.In a large skillet, heat oil over medium-high heat.
• STEP 2.Season the fish fillets with salt and pepper, then place them skin-side down in the skillet.
• STEP 3.Cook for about 4-5 minutes, or until the skin is crispy and golden brown.
• STEP 4.Flip the fish fillets and cook for another 2-3 minutes, or until cooked through.
• STEP 5.Remove the fish from the skillet and set aside.
• STEP 6.In the same skillet, add cherry tomatoes and cook until they start to burst.
• STEP 7.Add garlic and cook for another minute.
• STEP 8.Meanwhile, cook the chive gnocchi according to package instructions.
• STEP 9.Add the cooked gnocchi to the skillet with the burst tomatoes and toss to coat.
• STEP 10.Serve the pan-roasted fish fillets on top of the burst tomatoes and chive gnocchi.
• STEP 11.Garnish with fresh chives and lemon zest, if desired.

Cooking Tips

• You can use any type of white fish fillets, such as cod, halibut, or snapper.
• For extra flavor, you can add a splash of white wine or lemon juice to the skillet when cooking the burst tomatoes.
• If you don't have chive gnocchi, you can use regular gnocchi or pasta as a substitute.

Storage and Serving

• Leftover fish and gnocchi can be stored in separate airtight containers in the refrigerator for up to 2 days.
• Reheat the fish fillets in a skillet over medium heat until warmed through.
• Reheat the gnocchi in a pot of boiling water for a few minutes, then drain.
• Serve the reheated fish and gnocchi together, garnished with fresh chives and lemon zest.