GURNARD FILLETS VP | 500G | 4 PIECES

Cooking

Recipe: Sriracha, honey and sesame marinated gurnard on a bed of greens

Ingredients:

Gurnard FIllets:
1 Gurnard Fillet
2 tbsp Sriracha
2 tbsp honey
1/2 tbsp olive oil
1 tbsp sesame seeds
Bed of greens:
1 full cup mixed greens Baby Spinach, Rocket & Watercress
1/2 tbsp olive oil
1/2 tbsp lemon juice
1/2 tbsp mustard Seeded mustard for a fresher flavour

Method:

• a small bowl, mix together the Sriracha sauce and honey to create the marinade.
• Place the defrosted Gurnard fillet in a shallow dish. Pour the marinade over the fillet, ensuring it’s coated on all sides. Let it marinate in the refrigerator for about 10-20 minutes.
• In another bowl, whisk together 1/2 tbsp olive oil, 1/2 tbsp lemon juice, and 1/2 tbsp mustard to create the dressing for the mixed greens.
•  Toss the mixed greens (Baby Spinach, Rocket & Watercress) in the prepared dressing until well coated. Set aside.
• Heat the remaining 1/2 tbsp olive oil in a non-stick pan over medium heat.
• Remove the marinated fillet from the marinade, allowing any excess marinade to drip off.
• Place the Gurnard fillet in the pan, skin-side down. Allow it to cook for about 3-4 minutes, or until the skin becomes crispy and golden.
• Carefully flip the fillet using a spatula and cook the other side for an additional 2-4 minutes (depending of the thickness of your fillet)
• Pour the remaining marinade over the fillet in the pan. Use a spoon to spread it evenly over the fillet.
• Allow the marinade to cook and caramelize for about 1-2 minutes, creating a glossy coating on the fillet.
• Once the fillet is cooked through and the marinade is caramelized, remove it from the pan and sprinkle with sesame seeds.
• Place the pan-fried Gurnard fillet on a bed of the prepared mixed greens.
• Serve your marinated and pan-fried Gurnard fillet on a bed of greens, and enjoy!The combination of the marinated fish fillet, the sweet and spicy glaze, and the fresh bed of mixed greens creates a deliciously balanced and satisfying meal