Gurnard Fish Fillet with Peas and Cider

INGREDIENTS

• 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

PREPARATION

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.
2. Slice 2 × 350g skinned gurnard fillets and then dust with seasoned flour.
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.
4. Add 75g peas, pour over 200ml dry cider and simmer everything gently for 4 minutes. Divide the fish between 2 warmed plates.
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.