Gurnard with summer vegetable broth

Serves: 6

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Total Time: 40

Prep Time: 20

Cook Time: 20

• 3-4tbsp plain flour
• Zest of 1 lemon
• 6  x 200g gurnard fillets
• 25 gram(s) butter
• 1 teaspoon(s) oil
• For the vegetable broth
• 1 handful each peas in their pods, runner beans and baby leeks
• 1  tomato, deseeded and chopped
• 18  cherry tomatoes
• 2  shallots, finely chopped
• 1  thyme sprig
• 1  bay leaf
• vegetable stock
• 3  tarragon sprigs, leaves picked off

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.

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