Wild Alaskan pollock, spinach and gnocchi gratin

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Ingredients

  • 1/2 tsp olive oil
  • Salt and freshly ground black pepper
  • 1 tbsp chopped fresh lemon (or regular) thyme
  • 250ml pot reduced fat creme fraiche
  • 200g tub low fat soft cheese with garlic and herbs
  • 400g smoked or unsmoked wild Alaskan pollock fillets, cut into chunks
  • 150g roasted red peppers (packed in brine), drained, sliced
  • 200g spinach
  • 1 400g pack potato gnocchi
  • 2 tbsps finely grated Parmesan cheese

Use imperial measurements

Method

How to make Wild Alaskan pollock, spinach and gnocchi gratin

1) Brush the surface of a large shallow baking dish with the olive oil. Preheat a medium griddle and keep the dish in the griddle compartment to warm through.

2) Cook the gnocchi in lightly salted boiling water according to pack instructions (about 2-3 minutes). At the same time, pack the spinach into a saucepan, add a tiny amount of boiling water and cook until the leaves wilt, about 2-3 minutes. Drain well, squeezing out the excess moisture with the back of a spoon. Drain the gnocchi well and transfer to the baking dish.

3) Add the spinach, peppers and chunks of pollock to the baking dish, distributing them among the gnocchi. Season with a little salt and pepper.

4) In a saucepan, warm the low fat soft cheese until melted and smooth, stirring with a wooden spoon. Add the creme fraiche and thyme and stir together well. Spoon into the dish and mix together gently. Sprinkle the Parmesan cheese evenly over the surface.

5) Griddle under a medium heat for 12-15 minutes, when the fish should be cooked. To check, make sure that the flesh is opaque and flakes easily when tested with a fork

Cook's tip: if you like, use plain low fat soft cheese and add a small crushed garlic clove when warming it, along with 1-2 tablespoons chopped fresh parsley.

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