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• Gurnard with peas and cider

Gurnard with peas and cider

• Valentine Warner

Published: March 25, 2015 at 4:07 PM

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Serves 2

Easy

Total time: 30 mins

A star rating of 5 out of 5.1 ratingRate

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Lean and firm-fleshed, these gurnard fillets are perfectly matched with fresh summer peas and cider

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Ingredients

Nutrition

• 50g butter

• 1 tbsp sunflower oil

• 1 small onion

  sliced very finely

• 1 fat clove garlic

  finely sliced

• 2 x 350g gurnard

  filleted and skinned

• 2 tbsp plain flour

• 75g freshly podded peas

• 200ml dry cider

• 2 tbsp parsley

  finely chopped

• 1 tbsp mint

  finely chopped

• to serve  crusty bread or new potatoes

Nutrition: per serving

• kcal531
• fat31.3g
• carbs21.5g
• fibre3g
• protein38.7g
• salt0.72g

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Method

• step 1

  Heat a knob of butter and a little oil in a pan. Cook 1 finely sliced onion and 1 sliced garlic clove until soft, stirring regularly. Transfer to a plate.

• step 2

  Slice 2 × 350g skinned gurnard fillets and then dust with seasoned flour.

• step 3

  Return the pan to the heat and melt another knob of butter with a little oil. Add the fish, skinned side down. Cook for about 2 minutes, until it is nicely browned on one side. Return the onion and garlic to the pan.

• step 4

  Add 75g peas, pour over 200ml dry cider and simmer everything gently for 4 minutes. Divide the fish between 2 warmed plates.

• step 5

  Return the pan to the heat. stir in 2 tbsp chopped parsley, and 1 tbsp chopped mint followed by a knob of butter. Bubble until thick and glossy. Spoon the peas and sauce around the fish and serve with crusty bread.

Try more of our best easy fish recipes here...

Authors

Valentine Warner

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