One-Pan Smoky Pollock & Gnocchi Skillet

- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Yield: 4 servings
Ingredients
- 1 1/3 lbs (about 1.5 lbs) Alaska pollock fillets
- 1 cup sour cream
- 1 teaspoon smoked paprika
- 1 lemon (organic preferred)
- 3 tablespoons olive oil
- 4 spring onions
- 1 package refrigerated gnocchi
- 1/2 cup grilled peppers (from a jar)
- 2 cups cherry tomatoes
- Salt and freshly ground black pepper
Preparation
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Step 1 Prepare the Paprika Sour Cream
In a small bowl, mix the sour cream with smoked paprika and a pinch of salt. Set aside.
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Step 2 Season and Prepare the Pollock
Wash the pollock fillets, pat dry, and cut into bite-sized pieces. Wash the lemon, grate the zest, and squeeze out the juice.
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Step 3 Cook the Pollock
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add a bit of lemon zest and juice, then cook the pollock pieces for 5-7 minutes, seasoning with salt and pepper. Remove the fish from the skillet and set aside.
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Step 4 Sauté the Gnocchi
Slice the spring onions into rings. Add the gnocchi to the skillet with the remaining tablespoon of olive oil, sautéing until golden brown.
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Step 5 Add the Veggies
Chop the grilled peppers and halve the cherry tomatoes. Add the peppers, tomatoes, and spring onions to the skillet, sautéing briefly. Season with smoked paprika, salt, and pepper to taste.
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Step 6 Combine and Finish
Return the pollock to the skillet, placing it on top of the gnocchi and vegetables. Cover the skillet and let everything rest for about 5 minutes.
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Step 7 Serve and Enjoy
Serve hot, with a dollop of the smoky paprika sour cream on the side. Enjoy this quick, satisfying dish!