Gurnard with summer vegetable broth

Method

1 Prepare the vegetables: pod the peas and put into a large bowl. Thickly slice the runner beans and leeks. Add both to the bowl with the chopped tomato and cherry tomatoes.
2 Put the flour on a large plate, add the lemon zest and season. Toss the fish in the mixture and set aside. Heat the butter and oil in a large sauté pan for 1-2min. Add the fish and fry in batches, skin-side down, until crisp. Set aside.
3 Add the shallots to the pan and cook for 3-4min until just golden. Add the thyme, bay leaf and vegetable stock and bring to the boil. Simmer for 3-4min.
4 Add the mixed vegetables. Roughly chop the tarragon leaves, add to the mixture and stir well.
5 Cover and cook for 5min until vegetables are tender. Add fish; cook gently for 3-4min to heat through.