Gurnard Treat

I was walking through the Granger fish market today and spied a couple of Gurnards on sale so I snapped them up for £1.20 ,  Back home I gutted and filleted them and there was just enough meat for 1 person, or two generous starters.  I cooked them to this recipe and the fish was absolutely delicious - really top notch.  I wasn't too keen on the base due to my lack of fondness for feta cheese - however if its your thing then you will probably love it.  I cannot stress how tasty the fish was however:

Ingredients: 4 x 100g gurnard fillets, flour for dusting, 1 tsp smoked paprika, 1 tsp dried mint, sea salt and pepper, 2 tbsp olive oil. 

For the green beans: 300g fresh or frozen green beans, 3 tbsp natural yoghurt, 100g feta cheese, diced,2 tbsp chopped fresh dill, half tsp dried mint, half tsp smoked paprika, half a red onion, finely sliced

Mix the flour, paprika, mint, sea salt and pepper on a dinner plate.

Heat the olive oil in a large non-stick fry pan.

Coat the fish in the spiced flour and fry gently for 3 minutes each side until golden.

In the meantime, cook the broad beans in salted simmering water for 4 minutes and drain the fluid.

Return to the pan (off the heat) and lightly toss with yoghurt, feta, dill, mint, paprika, sea salt and pepper.

Serve the fish on the broad beans and scatter the plate with red onion.

One Pot Chicken (River Cottage)

Place chicken in big roasting pot with lid.

Add:

• 3 carrots roughly chopped
• 3 Potatoes roughly chopped
• 3 leeks roughly chopped
• 3 onions sliced
• 3 sprigs of Thyme
• 1 dessert spoon of Salt
• Pepper
• glass of wine
• glass of water
• Rub knob of butter on chicken breast

Cook with lid on 50-55 mins at 190 celecius.  Remove lid and then cook for futher 30 mins.

Server with fresh bread. Nom Nom.