in Recipes

Redfish casserole with gnocchi

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Ingredients for 4 servings:

  • 500 g redfish fillet(s)
  • 1 tbsp lemon juice
  • 750 g tomatoes, fresh or from a can
  • 1 clove(s) garlic
  • 2 tbsp oil
  • 1 pinch(s) of sugar
  • 75 g Parmesan
  • basil
  • 400 g gnocchi, from the refrigerated section
  • salt and pepper
  • butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the fish fillets, pat dry, and cut into small pieces. Drizzle with lemon juice, salt, and pepper. Heat the oil in a saucepan and sauté the chopped tomatoes and garlic. Simmer for about 10 minutes, then season with salt, pepper, and sugar. Remove from the heat and stir in the basil leaves. Butter a casserole dish and spread half of the tomato sauce in it. Arrange the chopped redfish and gnocchi on top. Pour the remaining tomato sauce over the dish. Sprinkle the grated Parmesan cheese over the casserole. Preheat the oven to 180°C (350°F) and bake for about 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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