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Samphire and gurnard fillet with pomegranate and tomato dressing
Serves 4 Starters and mains
Ingredients
- 4 gurnard fillets, skin on, larger ones halved lengthways
- 2tbsp extra virgin olive oil
- 150g samphire
- a knob of unsalted butter
- 1 fennel, halved lengthways, thinly sliced
For the dressing
- 1 pomegranate, cut in half
- 1tsp red wine vinegar
- 1tsp red wine vinegar
- 90ml extra virgin olive oil
- 1 tomato, quartered, deseeded, finely diced
Method
Cut 2 slashes in the skin of each fish fillet and rub in salt, freshly ground black pepper and 1tbsp of the olive oil.
To make the dressing, use a lemon squeezer to get all the juice from the seeds of half the pomegranate, then place in a small bowl with the vinegar. Remove the seeds from the other pomegranate half, and add to the bowl along with the shallot. Slowly whisk in the oil, then add the diced tomato.
Place the fish fillets, skin-side down, in a large frying pan, preferably non-stick, and cook on a medium heat for 5 minutes until the skin is golden and the flesh is starting to turn opaque. Turn the fish over and fry for another minute. You may need to do this in batches. Transfer to a plate and keep warm.
Meanwhile, heat the remaining 1tbsp of oil in a saucepan, add the samphire and place on a medium heat. When it sizzles, add the butter and continue to cook for 1 minute.
To serve, divide the samphire and raw fennel between 4 plates, place the fish on top, and spoon over the dressing.
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