Ingredients
Snapper fillet – 180g per person
Pumpkin gnocchi, packet, 400g
Rocket
Feta, 100g cubed
Watermelon, cut into 1-1.5cm cubes
Lemon juice, 30ml
Extra Virgin Olive Oil (EVOO)
Red wine vinegar, 20ml
Ras el Hanout spice
Salt and ground pepper for taste
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Serves 3
- Sprinkle lemon juice, salt and pepper over the Snapper fillets, set aside for a few minutes.
- Boil water and heat gnocchi. Remove from saucepan and cool with cold water. Heat oil in small pan and add gnocchi, fry until golden.
- Heat EVOO in pan over medium heat, add fish and grill turning once til just cooked through.
- For dressing, mix equal parts of EVOO, red wine vinegar, lemon juice with a sprinkle of the spice blend – adjust for your taste.
- Meanwhile toss rinsed rocket, watermelon cubes and feta together and set on plate.
- Once fish and gnocchi cooked, set on plate with salad and drizzle the dressing over the salad and fish.
Recipe by LittlePearl
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