• 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


  • 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.


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