Tub gurnard fillets with herb dressing
250 g of tub gurnard fillets whole spelt flour
salt extra virgin olive oil
For the dressing
1 tablespoon pickled capers 1 tablespoon black olives, stoned
a few leaves of basil a few sprigs of thyme
chives lemon juice
extra virgin olive oil
- Flour the tub gurnard fillets with the spelt flour and a pinch of salt.
- Pour a few tablespoons of extra virgin olive oil in a frying pan and stir-fry the fish fillets for 2 minutes on each side, until they become golden and crispy. Place them in a dish lined with kitchen paper for a few minutes to remove the excess olive oil.
- For the dressing, chop the herbs, olives and capers with the knife, then mix them with olive oil and 2 tablespoons of lemon juice.
- Serve immediately drizzled with the herb dressing and a few flakes of Maldon salt.