500g Baza fish fillets
3 Roma tomatoes
4 Cloves garlic, crushed
120g Baby spinach leaves
2 Teaspoons butter
1 Teaspoon Smoked paprika
1 Teaspoon Cajun spice
½ Teaspoon White pepper
Step 1: Prepare ingredients by crushing garlic cloves; dicing tomatoes into 1cm cubes; and slicing baza fish fillets into large 3cm by 3cm pieces.
Step 2: Place all spices in a small bowl.
Step 3: Pre-heat pan and add butter, when butter has melted add the crushed garlic and stir fry for 1 minute. Then add in the spice mix and allow spices to release their flavours (1 min). Then add baza fish fillets to pan, stir frying until fish starts to turn opaque (3 mins).
Step 4: Add diced tomatoes to pan and allow mixture to come to a gentle bubble, before adding cream to the pan.
Step 5: Meanwhile, bring a pot of water to a rolling boil and add gnocchi to pot, and allow to cook until the water comes back to a rolling boil (approx. 3-4 mins). Then turn off heat and drain.
Step 6: When the mixture with cream starts to bubble, squeeze juice of half lemon into the pan, and mix through. Allow to cook for a further 2-3 minutes, then turn off heat and stir in spinach leaves.
Step 7: Divide gnocchi among 4 bowls, and top off with the spicy fish mixture. Enjoy!