members recipes

Make this easy, economical supper with chunks of smoked or unsmoked fillets of wild Alaska pollock.
Serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes

Ingredients
½ tsp olive oil

1 x 400g pack potato gnocchi

200g (7oz) spinach

150g (6oz) roasted red peppers (packed in brine), drained and sliced

400g (14oz) wild Alaska pollock fillets, cut into chunks

200g tub low fat soft cheese with garlic and herbs

250ml pot reduced fat crème fraiche

1 tbsp chopped fresh lemon (or regular) thyme

Salt and freshly ground black pepper

2 tbsp finely grated Parmesan cheese

Method
• Brush the surface of a large shallow baking dish with the olive oil. Preheat a medium grill and keep the dish in the grill compartment to warm through
• Cook the gnocchi in lightly salted boiling water according to pack instructions (about 2 to 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 to 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
• Add the spinach, peppers and chunks of pollock to the baking dish, distributing them among the gnocchi. Season with a little salt and pepper
• In a saucepan, warm the low fat soft cheese until melted and smooth, stirring with a wooden spoon. Add the crème fraiche and thyme and stir together well. Spoon into the dish and mix together gently. Sprinkle the Parmesan cheese evenly over the surface
• Grill under a medium heat for 12 to 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 to 2 tbsp chopped fresh parsley