Gurnard with Home Baked Beans
These beans would work as a side dish with any piece of fish, so use whatever is available to you.
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
130
MINUTES
Ingredients
For the baked beans
250g dried cannellini beans (or 2 x 235g of cannellini beans drained)
2 tbsp olive oil
1 small bulb garlic
2 sprigs rosemary
For the tomato sauce
3 tbsp golden rapeseed oil
3 cloves garlic, minced
2 tsp smoked paprika
1 pinch cayenne pepper
1 tsp dried oregano
300ml passata
1 tbsp honey
25g butter
Salt
Black pepper
For the gurnard
4 x large fillets of gurnard (or 8 small)
2 tbsp golden rapeseed oil
Fine sea salt
1 lemon
Method
Soak the beans overnight (or at least 10 hours before you plan on cooking) in 1 litre of boiling water in a large bowl.
Strain the soaked beans and rinse well under cool running water in a colander.
Grease a large pot or Dutch oven with the olive oil and place the rinsed beans, garlic bulb, herbs and bay leaf inside.
Top up with 1.1 litres of boiling water and season generously with sea salt and place a tight- fitting lid on.
Bake in a 175°C preheated oven for 1 hour 45 minutes.
Check after one hour, as cooking time can differ depending on the beans.
Remove from the oven, discard the stalks of rosemary and garlic.
To make the sauce, heat a medium heavy-based pot on medium heat.
Add the garlic and cook in the rapeseed oil for 2 minutes until golden.
Add the smoked paprika, cayenne and oregano and cook for a further minute before adding the passata.
Add the honey, season with salt and black pepper and reduce the heat to medium-low.
Cook for 8-10 minutes to reduce the sauce.
Add the drained beans and warm through. Finish with butter and taste to correct seasoning.
Keep warm while cooking the gurnard.
For the fish: Preheat oven to 175°C.
Grease a large baking tray with rapeseed oil. Place the fillets of gurnard on the greased tray and brush each fillet generously with rapeseed oil.
Season with fine sea salt and bake in the preheated oven for 10-12 minutes until the fish is cooked through and flakes when gently pressed.
Finish with lemon juice and serve.
