Lemon & Parsley Pan Fried Gurnard Fillets

Gurnard Recipes | 4th November 2016 | By

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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.  
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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!
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Lemon & Parsley Pan Fried Gurnard Fillets
Serves 4
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Cook Time
10 min
Cook Time
10 min
Ingredients
  1. 4 Greenfish Gurnard Fillets
  2. Flour for dusting (approx 50g)
  3. Salt & Pepper
  4. 100g Butter
  5. Small handful of Parsley
  6. 1 Lemon
Instructions
  1. If you have purchased fillets that have not been pin boned, use our Yellowtail pin boning recipe to remove the bones
  2. Place flour in a bowl
  3. 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
  4. 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
  5. Fry the gurnard for 3 - 4 minutes using a spoon to constantly baste in butter
  6. Turn the fillets over and cook for a further 1 - 2 minutes while still continuing to baste with butter
  7. The fish should turn a lovely golden colour on each side
  8. Remove the fish from the pan and set aside on your serving plates
  9. Add the remaining 20g of butter to the pan and increase the temperature, allowing the butter to bubble and produce a lovely nutty smell
  10. Add the chopped parsley and a good squeeze of lemon cooking for a minute
  11. Turn off the heat and spoon this mixture over the fillets
  12. Enjoy with your choice of starch and vegetables. I like to serve with baby potatoes as the basting sauce compliments these nicely
The Fish Wife http://fishwife.co.za/