- 2 onion
- 2 garlic clove
- 2 chilli
- 500g cherry vine tomatoes
- 400g gnocchetti pasta
- 2 tsp fennel seeds
- 80g tomato sauce
- 4 pollack fillets
- 100g baby leaf spinach
- 2 lemon
- Sea salt
- Frehly ground pepper
- 3 tbsp olive oil
- Large pan with a lid
- Baking tray
- Frying pan
- 1.
Fill a pan with water. Sprinkle in a little salt and cover with a lid. Pop the pan on the hob and bring to the boil.
- 2.
Peel the onion and finely chop it. Peel and finely chop the garlic clove. Halve the chilli, scraping out the seeds and membrane for less heat. Finely chop the chilli. Slice the cherry vine tomatoes in half.
- 3.
Preheat your grill to high. Rub the pollack fillets with 1 tbsp oil and a pinch of salt and pepper. Arrange the fish on a baking tray, skin side up. Set aside.
- 4.
The water in the pan should be boiling by now. Add the gnocchetti to the pan and simmer for 8 mins till the pasta is tender, with a little bite.
- 5.
While the pasta cooks, pour 1 tbsp oil into a large frying pan and warm to a medium heat. Slide in the chopped onion, garlic and chilli. Sprinkle in 1 tsp fennel seeds and a little salt and pepper. Fry for 3 mins, stirring occasionally.
- 6.
Slide the halved tomatoes into the frying pan. Add the tomato sauce and stir well. Cook for a further 5 mins, till the tomatoes soften a little.
- 7.
Pop the baking tray with the fish under the grill. Cook for 5-6 mins, till the fish is flaky and cooked through.
- 8.
Drain the cooked pasta and add it to the frying pan. Tip in the spinach leaves. Grate in the lemon zest and squeeze in the juice. Pour in 1 tbsp olive oil. Toss the pasta and sauce together, till coated. Taste the pasta and add a little more salt and pepper if needed.
- 9.
Divide the pasta between a couple of plates, top each with a grilled pollack fillet and serve.