Baked Fish & Gnocchi with Basil Salsa

MINT & BASIL SALSA:--
A handful of mint
A handful of basil
1 clove garlic, finely chopped
1 tsp sugar
2 tbsp lemon juice
1 tsp SIDS CRAZY LEMON
100 ml EV olive oil
SIDS SALT & PEPPER to taste
FISH & GNOCCHI:--
500 g gurnard or monkfish in 8 cm pieces
½ tsp SIDS CRAZY SALT
Rice bran oil, for cooking
SIDS SALT & PEPPER to taste
500 g Italian potato gnocchi
½ cucumber, thin sliced
Mint leaves

MINT & BASIL SALSA: Blitz SIDS CRAZY LEMON and all the ingredients in a blender until very smooth. Season with SIDS SALT & PEPPER to taste. Pour into a bowl and set aside.
FISH & GNOCCHI: Preheat oven to 200°C. Oil a baking dish and place the fish into it in one layer. Sprinkle with SIDS CRAZY SALT then place in oven and bake until just cooked through. Be sure not to over-cook.
Remove from the oven and serve the fish on the gnocchi with some cucumber scattered, salsa drizzled over the top and some mint leaves as garnish.
Inspired by Ray McVinnie
HISTORY:- Gnocchi are various thick, small and soft dough dumplings that may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, cornmeal, and/or similar ingredients and possibly including flavourings of herbs, vegetables, cocoa, or prunes. The dough for gnocchi is most often rolled out before it is cut into small pieces about the size of a wine cork. The little dumplings are then pressed with a fork or a cheese grater to make ridges that can hold sauce. Alternatively, they are simply cut into little lumps. Gnocchi are usually eaten as a replacement for pasta in the first course, but they can also be served as a contorno (side dish) to some main courses. Gnocchi are commonly cooked on their own in salted boiling water and then dressed with various sauces depending on the type of gnocchi and recipe used. Some gnocchi can be made from pieces of cooked polenta or semolina, which are spread out to dry, and then layered with cheese and butter and finished in the oven.