Gurnard with olives and artichokes

Name: Gurnard with olives and artichokes
Yield: Serves 4
Ingredients: 2 tbsp chopped flat-leaf parsley, plus extra leaves to garnish; 700 g skinned gurnard fillet; 2-3 globe artichokes; 1 lemon, halved; 1 bay leaf; 2 thyme sprigs; sea salt; 7 tbsp olive oil; 4 tbsp chopped shallots; 1 rosemary sprig; 50 g pitted black olives, chopped; 2 garlic cloves, peeled and chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

AS DEPLETING FISHING STOCKS CONTINUE TO BE A CONCERN, SUSTAINABLE SPECIES LIKE GURNARD COME INTO THEIR OWN. HERE’S A FANTASTIC WAY OF SERVING THIS UNDERUSED FISH, WHICH WAS ONCE CONSIDERED ONLY FIT FOR THE SOUP POT.

Ingredients

700 g skinned gurnard fillet
2-3 globe artichokes
1 lemon, halved

Fish course
Pescatarian
Gluten-free

Method

Rinse the fish in cold water, pat dry with kitchen paper and check for small bones, removing any with kitchen tweezers. Cut into 4 portions (or 8 smaller pieces), cover and chill.
Now prepare the artichokes one at a time. Have ready a bowl of cold water with the juice of one lemon half added. Trim away the artichoke leaves down to the heart (save the soft leave