I had a piece of left over Gurnard fish from dinner last night, so I decided to do some experimenting. It turned out so beautifully I had to share it with all my followers. Here is my summer fish recipe.
400 g gurnard fish, filleted and deboned
Char grilled artichokes (I bought mine from Woolworths) about 4 for each portion
Baby tomatoes, halved
50 g flaked almonds, roasted
1/2 a pack of reduced fat wood-smoked bacon, diced
Ina Paarmaan garlic and herb spice
Ina Paarmaan olive and garlic spice
Fresh baby basil
Extra virgin olive oil
1 large non-stick frying pan
1 small frying pan
1 small baking tray
Preparation: 5 minutes
Cooking time: 10 minutes
Turn the oven onto grill.
Place the large frying pan on high-heat and add 2 tbsp olive oil. Add a generous amount of spices to both sides of the fish with some sea salt. Once the pan is hot place 2 fillets of fish at a time- only turning once you see that half the fish is cooked (3-5 minutes). In the small frying pan add 1 tbsp olive oil, the halved baby tomatoes and diced bacon. Turn over the fish and cook for 3-5 minutes or until golden.
Place the flaked almonds in the grill and watch closely until they turn golden brown.
Plating the dish: Place the fish in the centre of the plate, on top of the fish place the roasted tomatoes, bacon bits and artichokes, sprinkle with fresh basil and the roasted almonds. Drizzle some extra virgin olive oil and some lemon juice. The flavours are so beautifully delicate, enjoy every mouthful, can be served with rice or baby potatoes.