Pan Roast Gurnard
Gurnard is such an underated fish. You are unlikely to find it in your supermarket but look up your nearest fishmonger and he’ll have it. If not, he’ll be able to get hold of one or two for you. It’s a funny looking bugger but it is cheap and most importantly really, really delicious. For me - the perfect balance of firmness, delicatelness, not-too-fishiness and super easy to cook.
Every time I have bought gurnard, I’ve bought it as a whole fish but asked the fishmonger to prepare me the two fillets (skin on), deboned and ready to cook. He’ll do it in a tenth of the time you’d do it yourself at home and that service is just one of the benefts of of shopping at a proper fishmongers versus a Waitburyescos.
Anyway - back to the recipe. You need -
- two lovely gurnard filets
- a lemon
- parsley
- olive oil
- knob of butter
Allow the fish to come to room temperature - this will help stop them curling in the hot pan.
Dust your fillets in seasoned flour and give them a good slap to get rid of excess. This is a good chance to get the fish well seasoned so make sure the flour has plenty of salt and pepper mixed in.
Heat some olive oil in your non stick (over proof) frying pan - about medium/hot heat.
Lay the fillets down skin side down, gently and away from you so you don’t get splatted with the hot fat.
Fry for 3-4 mins until the skin has nicely browned.
Take off the heat for a 20-30 secs, flip the fish over and then add a knob of butter, half a squeezed lemon and zest plus half and handful of pasrsley.
Now put the whole pan into a hot oven (220 degrees C) for 5-6 mins.
Once done, add a final squeeze of lemon juice and another sprinkle of parsley. I like to eat this with saute potatoes and a good dark green veg like spinach, cavolo nero or savoy cabbage.
