Serve the fish with a drizzle of the sauce.


  • 4 (200g each) portions gurnard
  • 700 g carrots (thinly sliced)
  • 60 g butter for carrots
  • 1 tblsp sugar
  • flour seasoned with salt and pepper
  • large handful pine nuts (toasted)
  • juice and zest of 2 limes
  • 30 g butter
  • sea salt and pepper
  • oil for cooking


  • For the Carrots:
  • Peel and slice carrots at an angle.
  • Heat a pan and melt some butter with the sugar.
  • Add the carrots to the pan of melted butter with a little drop of water.
  • Cook the carrots for approximately 6 minutes or until tender.
  • To Cook the Fish:
  • Heat some oil in a pan.
  • Dip the fish in the seasoned flour and tap off the excess.
  • Fry the fish until golden brown; this should take approximately 3 to 4 minutes.
  • Remove the cooked fish from the pan and set aside on a warm plate ready to serve.
  • For the Lime Butter and Toasted Pine Nuts:
  • Add the pine nuts to the hot pan and toast.
  • Add some lime zest, a knob of butter and some lime juice and heat through.
  • Serve the fish with the carrots and a drizzle of the sauce.

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