For anyone who has missed Hugh’s Fish Fight Campaign, now’s your time to learn about it. I think it’s well worth signing the petition, click on the link above to have a look at Hugh’s website and see what you think – but it’s basically a massive campaign to stop the huge amount of insane wastage that is a product of the restrictions put on the fishermen.
My salute of support, beyond signing the petition, is to post a sustainable fish recipe every Friday. So here’s number one, the hilarious looking gurnard with a delicious gremolata. It’s a wonderful meaty white fish and I really recommend it, we got ours from the fantastic Steve Hatt in Islington.
2 gurnards, cleaned and filleted – keep the head and bones for stock.
For the fish: 40g flour, pinch chilli flakes, 1 tsp fennel seeds
For the gremolata: 15g parsley, zest and juice of half a lemon, 1 garlic clove, 2 tbsps olive oil
Crush the chilli flakes and fennel seeds in a pestle and mortar and then combine with the flour. Season with salt and pepper. Coat each fillet of fish in this mixture.
For the gremolata, roughly chop the parsley, add the lemon juice and zest. Finely slice the garlic and stir in. Add the extra virgin olive oil and season.
Heat a large frying pan over a high flame and add 2 tablespoons of olive oil. Fry each fillet for about 1 1/2 minutes on each side until golden and cooked through. Serve with the gremolata.
If you want to make stock, ask your fishmonger if you can keep the heads and bones. Put in a pan, with some onion, celery, carrot and a bouquet garni. Cover with water, bring up to the boil and then simmer for 20mins to half an hour. Strain and use within a few days. It would be delicious used to make a fishy risotto.