Gurnard Fish Fillet with Peas and Cider is a healthy and light meal. The lean and firm gurnard is paired perfectly with the summer peas and cider. We suggest paring with a warm potato mash if you’d prefer a bigger meal. Recipe inspired by Olive Magazine over here.
- 250g The Meat Club Gurnard Fish Fillet
- 50g butter 50g
- 1 tbsp sunflower oil
- 1 small onion, sliced very finely
- 1 clove of garlic, finely sliced
- 2 tbsp plain flour
- 75g peas
- 200ml dry cider
- 2 tbsp parsley, finely chopped
- 1 tbsp mint, finely chopped
- crusty bread or new potatoes to serve
- 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.
- Slice 2 × 350g skinned gurnard fillets and then dust with seasoned flour.
- 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.
- Add 75g peas, pour over 200ml dry cider and simmer everything gently for 4 minutes. Divide the fish between 2 warmed plates.
- 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.