- 1 Gurnard Fillet
- 100g Purple Sprouting Brocolli/Tenderstem
- 50g Samphire
- 25g Butter
- Juice of half a Lemon
- 1 tsp Capers
- 1/2 tsp Garlic Powder
Cut some slits into the skin on the back of the fillet, this will stop the fish from curling in the pan as much. Heat a little oil in a small frying pan and at the same time, in a saucepan bring the samphire and tenderstem up to the boil. Cook the fish for about 3 minutes on either side and then leave to rest.
In the pan used for the fish, melt the butter and then add the lemon juice, capers and garlic powder. Give it all a good stir. Drain the vegetables, plate up and lay the gurnard on top, then cover it all in the butter and caper sauce.