Mint & Basil Salsa:
a handful each of mint and basil leaves
1 clove garlic, finely chopped
1 teaspoon sugar
2 tablespoons lemon juice
100mls extra virgin olive oil
salt and freshly ground black pepper
For the fish and gnocchi:
500g firm skinned and boned white fish fillet (I used blue cod, but monkfish, gurnard, John Dory or hapuku are all suitable), cut into 8cm pieces
500g Italian potato gnocchi, boiled in plenty of salted water until tender, then well drained (available in supermarkets)
1/2 cucumber, thinly sliced
Mint & Basil Salsa
Put the mint, basil, garlic, sugar, lemon juice and half the oil into a blender or food processor and blend until smooth and creamy. Add the remaining oil and blend until very smooth. Taste and season with salt and pepper. Pour into a bowl and set aside. Makes about 3/4 cup.
For the fish and gnocchi
Preheat the oven to 200°C. Oil a baking dish and place the fish into it in one layer. Place in the oven and bake until just cooked through (this will depend on the thickness of the fish). Don't overcook it.
Remove from the oven and serve the fish on the gnocchi with some cucumber scattered around everything, the salsa drizzled over the top and a few mint leaves as garnish.