Pan- seared gurnard with roast red pepper salsa
( SERVES 2 )
(You can click on ingredients to see more related recipes)
|2 tbsp||Flour, (optional)|
|1 to taste||Salt & freshly ground pepper|
|1 to taste||Lemon juice|
|2||Spring onions, sliced|
|¼ cup||Coriander leaves|
|½ tbsp||Fish sauce|
|1 to taste||Olive oil|
|1||Lime, or lemon|
- Wash the fish under running water. Pat dry with a paper towel.
- Dredge lightly in flour if you wish, the fish can be cooked without flour and is just as delicious.
- Heat a frying pan over a medium heat. When hot, add about 1 tsp each of oil and butter.
- Carefully place the fish in the frying pan and cook for 2-3 minutes, then turn, season with salt and squeeze over a splash of lemon juice. Cook for a further 2-3 minutes.
- Remove fish on to warm serving plates.
- Add the red pepper salsa (recipe below) to the fish juices and butter/oil in the frying pan and warm the
salsa for 2 minutes. Pour on to the fish and season with freshly ground black pepper.
Roast red pepper salsa
- On the barbecue, stovetop or in a hot oven (180 degC) blacken the skin of the pepper.
- Remove and place in a plastic bag. Close bag to steam pepper and leave to cool.
- Peel and pour off any juices back into the bowl. Slice the pepper in half and remove the seeds, then slice in long strips.
- Add the spring onion and coriander to the bowl, add the fish sauce and pour over enough olive oil to give the mixture a good sheen without making it too runny.
- Squeeze over the fresh lime or lemon juice.