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gurnard fillet with herbed potatoes and celery anchovy sauce


The joys of knowing fishermen were vivid in tonight’s dinner. Fresh caught gurnard with foraged potatoes and a zesty, salty sauce. You could use any fish for this simple, tasty dish.


Boil the potatoes and when cooked, drain, drizzle with olive oil and stir through a couple of handfuls of finely chopped herbs. I used parsley, mint and chives, topped it with the fish fillet and some spinach.


Leave the skin on the fish fillet and fry in olive oil. Try not to move the fillet around, just watch for the colour to whiten, indicating it is cooked, and flip when it is just past halfway. The fish is best when just flaking apart, even slightly undercooked.

For the sauce:

1 stick of celery
1 inch slice of red onion
1 dessert spoon of capers
3 anchovy fillets from a tin
juice of 1/2 a lemon
2 cloves of garlic
1 dessert spoon of olive oil

Finely chop all ingredients and stir into the olive oil. You could also blend this to make a thicker sauce but we don’t have electricity at the moment so just spent a little extra time chopping and enjoyed it in a more dismantled way. The flavours are beautiful together and really enhanced the fish. Thanks, Huey!

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