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Pan Fried Gurnard Fillets with Sage and Garlic Butter

Rick SteinThis is one of Rick Stein's recipes which we have kindly had permission to reproduce which should whet your appetite for more.

To find out more about Rick Stein and his passion for seafood have a look at his biography page.

For further information about his restaurants in Padstow, Cornwall, his new cookery school and to see his online delicatessan visit his website - click here.

If you would like to know more about his books and how to order them have a look at our Bookstore which will also link you to Amazon for further details.


4 x 350g / 12oz gurnard, filleted
4 teaspoons sunflower oil
75g / 3oz unsalted butter
2 garlic cloves, finely chopped
2 tablespoons small fresh sages leaves
2 tablespoons freshly squeezed lemon juice
salt and freshly ground black pepper

  • Season the gurnard fillets on both sides with some salt and pepper.
  • Heat the oil in a large frying pan.
  • Add the fillets to the pan, skin-side down, and fry over a high heat for 2 minutes until the skin is golden brown. Turn them over and fry for another 1 - 2 minutes or until just cooked through.
  • Lift into the centre of 4 warmed serving plates, overlapping the fillets slightly, and keep warm.
  • Pour away any remaining oil from the pan and wipe it out with kitchen paper.
  • Add the butter to the pan and as it starts to melt, add the garlic and whole sage leaves.
  • Return the pan to a medium-high heat and leave the butter to cook for a minute or too until it starts to brown slightly and smell nutty.
  • Quickly add the lemon juice and some seasoning, then quickly spoon it over the fish, trying to divide the bits of garlic and sage leaves equally between each plate. Serve straight away.

Serves 4

Rick Stein