Gurnard with a Summer Vegetable Broth

Name: Gurnard with a Summer Vegetable Broth
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 34 tbsp plain flour; Zest of 1 lemon; 6 x 200 g (7oz) gurnard fillets; 25 g (1oz) butter; 1 tsp. oil; 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; 450 mL (¾ pint) light good-quality vegetable stock; 3 tarragon sprigs, leaves picked off

A light and delicious main course for al fresco eating

By The GH Kitchen TeamPublished: 05 August 2008

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Yields:

Prep Time:

20 mins

Cook Time:

20 mins

Total Time:

40 mins

Ingredients

For the fish

34 tbsp plain flour
Zest of 1 lemon
6 x 200 g (7oz) gurnard fillets
25 g (1oz) butter
1 tsp. oil

For the vegetable broth

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
450 ml (¾ pint) light good-quality vegetable stock
3 tarragon sprigs, leaves picked off

Directions

1. Step 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. Step 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. Step 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. Step 4
  Add the mixed vegetables. Roughly chop the tarragon leaves, add to the mixture and stir well.
5. Step 5
  Cover and cook for 5min until vegetables are tender. Add fish; cook gently for 3-4min to heat through.

Per Serving:

Calories: 369
Total carbs: 28 g
Sugars: 3 g
Total fat: 11 g
Saturated fat: 4 g

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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