Gurnard is a fish you may not always find on the menu or in the supermarket. Being not only delicious but a SASSI Green Listed species, it is a no brainer to buy some of these beautiful white fillets when you can source them. 
Here’s a tasty, buttery recipe that is so very simple and utilizes minimal ingredients. This means you work out with a seriously cost effective, sustainable meal that tastes like five star dining at home. Its a win win for your pocket and the environment!
Lemon & Parsley Pan Fried Gurnard Fillets
Serves 4
Ingredients
- 4 Greenfish Gurnard Fillets
- Flour for dusting (approx 50g)
- Salt & Pepper
- 100g Butter
- Small handful of Parsley
- 1 Lemon
Instructions
- If you have purchased fillets that have not been pin boned, use our Yellowtail pin boning recipe to remove the bones
- Place flour in a bowl
- Season the fillets and place fillets in flour one at a time, coating both sides. Shake off any excess flour and set aside ready for frying
- Melt 80g of the butter in the frying pan allowing the butter to bubble. Once bubbling turn down to a medium heat and add the fillets to the pan
- Fry the gurnard for 3 - 4 minutes using a spoon to constantly baste in butter
- Turn the fillets over and cook for a further 1 - 2 minutes while still continuing to baste with butter
- The fish should turn a lovely golden colour on each side
- Remove the fish from the pan and set aside on your serving plates
- Add the remaining 20g of butter to the pan and increase the temperature, allowing the butter to bubble and produce a lovely nutty smell
- Add the chopped parsley and a good squeeze of lemon cooking for a minute
- Turn off the heat and spoon this mixture over the fillets
- Enjoy with your choice of starch and vegetables. I like to serve with baby potatoes as the basting sauce compliments these nicely
It’s rapidly become our favourite fish cooking method!
So simple but yet delicious!
Christchurch NZ – about to try this recipe.
Sounds and looks delicious?