Gurnard with tarragon butter & braised fennel

plate 2 people
clock 30


  • 2 gurnard fillets 
  • 50g butter 
  • 1 tbsp tarragon 
  • 1 tbsp lemon zest 
  • Pinch of sea salt flakes 
  • For the fenel 
  • 1 fenel bulb, finely sliced 
  • 150g peas 
  • 1 tsp seaweed flakes 
  • 100ml white wine 
  • 1 tbsp olive oil 


  1. Braise your fennel by heating oil in a pan and then adding your fennel. Cook for 4-5 mins before you add the peas, wine, seaweed and cover. Reduce the heat and simmer for 5-10 mins.  
  2. Meanwhile heat a frying pan with butter, tarragon and lemon. Season your gurnard and cook for 5-6 mins until the butter browns and the fish is cooked on the bone. 
  3. Serve with a pinch of sea salt on a bed of braised fennel and peas.