Gurnard Fish Recipe With Peas and Cider

Gurnard with peas and cider

  • serves 2
  • Easy

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



  • butter 50g
  • sunflower oil 1 tbsp
  • onion 1 small, sliced very finely
  • garlic 1 fat clove, finely sliced
  • gurnard 2 x 350g, filleted and skinned
  • plain flour 2 tbsp
  • freshly podded peas 75g
  • dry cider 200ml
  • parsley 2 tbsp, finely chopped
  • mint 1 tbsp, finely chopped
  • crusty bread or new potatoes to serve 


  • 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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Nutritional Information

  • Kcals 531
  • Fat 31.3g
  • Carbs 21.5g
  • Fibre 3g
  • Protein 38.7g
  • Salt 0.72g