When it comes to perfectly fresh and sustainable fish, like these Gurnard fillets I got from Ocean Jewels Fish, there isn’t much you need to do to them in the cooking department. They are best prepared simply, with little fuss.
I decided to dust them in a spicy, chilli flour, and then pan fry them in a smoked chilli and smoked red pepper infused olive oil. I had made these myself so had them on hand, I like layering the flavour. You could of course use ordinary olive oil.
So you will need about 2 tablespooons of flour per fillet and mix this with:
- 2 teaspoons of salt (fine salt works best for dusting)
- a generous grinding of pepper
- 1 teaspoon (or more if you like heat) of dried chilli flakes (I used smoked chilli)
- 1/2 teaspoon chilli powder
- 1 teaspoon of smoked paprika
- 2 teaspoons of oreganum
Mix all the spices with the flour and then generously dust each fillet, coating them on both sides. Heat a pan and the olive oil and fry the fish fillets flesh side down (always presentation side down first), for a few minutes on either side until golden brown and cooked through. The length of time will depend on the thickness. Drain on kitchen paper and serve with salad, fries, slaw, wedges, or whatever strikes your fancy.
I made a very simple and rustic salsa using fresh avocado which is so abundant and in season right now, rosa tomatoes, chopped spring onions, fresh coriander and a squirt of lime juice and seasoned with salt and pepper.
Email: oceanjewelsfish (at) gmail (dot) com
Julie says: ‘I sell only the freshest fish caught in and around the False Bay coast line. I am a SASSI (South African Sustainable Seafood Initiative) participant and consider sustainability essential. If you live in the Cape Town area I will deliver to your door. Or collect your fresh fish at my stands at the Neighbourgoods market (Saturday) and Starlings cafe (Wednesday)’.
Visit her blog for info and recipe ideas: Ocean Jewels Fresh Fish