Jamie Oliver's fragrant fish stew is a one-pan treat
Put ½ a tablespoon of olive oil in a 30cm non-stick frying pan on a medium-high heat, then place the fish skin side down to one side of the pan and finely grate over the lime zest.
Trim the spring onions, chop the white parts into 2cm lengths and add to the pan with the tomatoes, halving any larger ones. As soon as the fish skin is golden and crispy, move the half-cooked fish to your board. Boil the kettle. Stir the curry paste into the pan for 1 minute, then squeeze in half the lime juice and add the coconut cream and gnocchi.Sit the fish fillets on top, skin side up, cover the pan, and cook for 4 minutes.
Finely slice the green spring onion tops and scatter over, then serve with lime wedges, for squeezing over.
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