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:

  1. Peel and slice carrots at an angle.
  2. Heat a pan and melt some butter with the sugar.
  3. Add the carrots to the pan of melted butter with a little drop of water.
  4. Cook the carrots for approximately 6 minutes or until tender.

To Cook the Fish:

  1. Heat some oil in a pan.
  2. Dip the fish in the seasoned flour and tap off the excess.
  3. Fry the fish until golden brown; this should take approximately 3 to 4 minutes.
  4. 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:

  1. Add the pine nuts to the hot pan and toast.
  2. Add some lime zest, a knob of butter and some lime juice and heat through.
  3. Serve the fish with the carrots and a drizzle of the sauce.