Pan Fried Gurnard with Peas & Beans

Red Gurnard is a lovely fish that for some reason, is a bit difficult to buy in London without visiting a fishmongers. It such a shame as so many people are unaware of how absolutely delicious it is. Its flavour, to me, is sweet and a little like lobster, with chunky flesh and no hint of the strong 'fishy' smell that you get from some fish. Do try and look out for it - its so good.

You can make this dish with other types of fish though - like hake or cod. Ideally one that breaks into large chunks and holds its own shape. This is a healthy, fresh meal that works for anytime of day.

Ingredients

2 whole gurnard, skinned & gutted
2tbsp. oil
300g baby potatoes
200g tinned broad beans (shelled)
150g frozen peas
150g green beans, cut into 1 cm pieces
1 tbsp. white wine
1 tbsp. paprika
1 tsp. cayenne pepper
1 tsp. garlic powder
4 tbsp. mayonnaise
2 tbsp. flour
handful croutons

Method.

In a bowl, mix the paprika, cayenne pepper and garlic powder. Put a third on a plate with the flour and the remaining in a bowl with the mayonnaise. Mix the mayonnaise with the spices and add enough milk to make loose enough for a sauce. Refrigerate until needed. Mix the flour with the spices on the plate and set aside.

Halve and boil the potatoes in their skins. Drain and set aside. In one pan, add 1 tbsp. oil and stir fry the beans and peas gently for 5 minutes. Add a drizzle of white wine and season. Keep warm while you cook the fish.

In a large frying pan, heat the other tbsp. oil. Dip the fish into the flour mixture and shake off the excess. Pan fry on both sides for about 2 minutes each side, or until cooked.

To serve, lightly crush the potatoes and drizzle with a little of the sauce. Top with the beans and croutons and then break the fish over the top. Drizzle with more sauce and serve.