• 190g Sea Bass Sea Bass, baked
• 270g gnocchi Gnocchi
• 80g kale Kale, raw
• 80g spinach Spinach, raw
• 200g chopped tomatoes Chopped Tomatoes, canned
• 9g garlic Garlic
• 5g olive oil Olive Oil
• a handful of fresh basil
• 50g mozzarella Mozzarella
• 10g olive oil Olive Oil
• 8g parmesan Parmesan

1. 1

   Prep everything first: wash and trim the kale and spinach, then measure out the sauce ingredients.

2. 2

   Pan-fry the gnocchi in a non-stick pan for 6-8 minutes until golden and crisp.

3. 3

   Score the sea bass skin, season and pan-fry skin-side down for 3-4 minutes, then flip for 1 minute.

4. 4

   Gently fry the garlic in the olive oil, add the chopped tomatoes and simmer for 10-12 minutes until rich. Tear in the basil at the end.

5. 5

   Meanwhile, steam or stir-fry the kale and spinach for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: gnocchi first, then the veg and sea bass, spooning over any remaining sauce. Finish with the parmesan.

7. 7

   Bulking upgrade: add the mozzarella, olive oil for extra energy-dense calories.

Tap ingredients and steps to tick them off as you cook.