Pan-Fried Basa with Gnocchi, Mushrooms & Spinach

1.Boil a kettle. Peel and finely chop (or grate) your garlic. Slice your chestnut mushrooms finely.

2.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.

3.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.

4.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.

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

6.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 basa and cook for 3-4 min on each side, or until browned and cooked through. Tip: Your fish is cooked when it turns opaque and flakes easily.

7.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.

8.Serve the pan-fried basa over the gnocchi, mushrooms & spinach. Enjoy!