Gurnard fillets with chorizo, carrot & butter bean

Serves 4

For the butter beans and chorizo:
100ml olive oil
2 small shallots, finely chopped
1 onion, finely sliced
1 carrot, cut into small cubes
100g cooking chorizo, diced
200g tinned butter beans, rinsed and drained
50ml water or vegetable stock (if required)
½ bunch flatleaf parsley, roughly chopped
salt and freshly ground black pepper

For the Gurnard:
4 Gurnard fillets, pin boned, skin on
4 lemon wedges, to serve

225g baby leaf spinach

1. Place a heavy-based pan over a medium heat. When hot add the olive oil, shallots and onions and fry for 3-4 minutes, until softened. Add the carrot and cook for a further 4-5 minutes, until the onions are soft but not coloured. Add the chorizo and cook for five minutes, stirring well (the oil from the chorizo should be released, colouring and flavouring the vegetables). Add the butter beans and reduce the heat to very low, to just warm the beans through (you may need to add a little water or stock at this stage). Finish with the chopped parsley and season, to taste, with salt and freshly ground black pepper.

2. For the Gurnard, score the skin, then season all over with salt and freshly ground black pepper. Rub the John Dory with plenty of olive oil and place skin-side down into a hot pan over a medium heat. Cook for three minutes and then turn over and cook for about another minute or until cooked.

3. Place the spinach in a large pan, cover and heat over a low heat until wilted.

4. Plate out the butter beans and chorizo, topped with the wilted spinach with the fish fillet on the top. Drizzle with a little of the chorizo cooking oil and serve with a lemon wedge.

(Chez Dave)