Gurnard with Seaweed and Vegetables

This Gurnard with Seaweed and Vegetables is a lovely summery dish that makes the most of seasonal ingredients including green beans, broad beans, artichokes, peas, chives and more. Light and delicious!
Fish | James Martin's Saturday Morning | Main Courses | Salads
2

Ingredients

  • 200g gurnard or red mullet fillet
  • 1 tbs veg oil
  • Salt and pepper
  • Knob of butter
Vegetables
  • 6 asparagus, cut in ½
  • 100g peas
  • 75g broad beans, podded twice
  • 100g green beans, topped and tailed and 1/2d
  • 2 artichokes, sliced
  • 2 baby leeks
  • 1 tsp seaweed
  • 50g butter
  • 50ml water
  • Few sprigs chives, chopped or wild garlic

Method

Print Recipe

Pan fry the fish in oil for 2 minutes until coloured, flip over and repeat, season, finish with the butter.

In another pan heat the seaweed and butter with the water, pop in all the veg and boil rapidly for 2 minutes season.

Spoon the veg into the centre of the plate and top with the fish.

Ingredients

  • 200g gurnard or red mullet fillet
  • 1 tbs veg oil
  • Salt and pepper
  • Knob of butter
Vegetables
  • 6 asparagus, cut in ½
  • 100g peas
  • 75g broad beans, podded twice
  • 100g green beans, topped and tailed and 1/2d
  • 2 artichokes, sliced
  • 2 baby leeks
  • 1 tsp seaweed
  • 50g butter
  • 50ml water
  • Few sprigs chives, chopped or wild garlic

Method

Pan fry the fish in oil for 2 minutes until coloured, flip over and repeat, season, finish with the butter.

In another pan heat the seaweed and butter with the water, pop in all the veg and boil rapidly for 2 minutes season.

Spoon the veg into the centre of the plate and top with the fish.

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