Gurnard Fillet cooked in Butter with Lemon and Parsley

A great dish to serve with the lovely local gurnard caught in our waters.

Serves 2

Ingredients

2 Gurnard fillets about 200 g
Flour for dusting
100 g
Small handful parsley
1 Lemon
Salt and pepper

Method

Season the fish and lightly flour.

 

Melt ¾ of the butter in a frying pan and wait until it just bubbles, turn the heat down and add the fish; in this recipe you are not trying to sear the fish but cook it gently in the butter, keep basting the fish with butter from the pan and cook for 6 or 7 minutes then turn it over, it should be wonderfully golden.  Continue to cook and baste for a further 4 – 5 minutes.

 

Remove the fish and put on a plate, add the remaining butter and turn up the heat a little until the pan starts bubble and smell nutty then add the parsley and a good squeeze of lemon and spoon over the fish.

 

I love to eat this with boiled potatoes and cabbage, the butter, the veg and the fish are wonderful together.