Roast Gurnard with Grilled Potatoes and Broccoli

• 4 tails of gurnard, cut from just below the vent
• 4 medium-sized new potatoes (about 180 g/10

Trim the gurnard of its fins and trim the tail. Boil the potatoes in salted water until just cooked; allow to cool. Trim the broccoli of any excess stalk and blanch in boiling salted water for about 30 seconds then refresh in iced water and drain well.

Cut each potato into 3 slices each at least 5mm/¼in thick. Lightly oil a grilling tray using a little of the oil and place the potato sl