Nathan Outlaw served up tasty pan-fried gurnard with beans, ham and red pepper relish on Saturday Kitchen.<\/p>\n
The ingredients for the red pepper relish are: 2 tbsp olive oil, 1 red onion, finely diced, 3 garlic cloves, chopped, 1 red chilli, deseeded and finely sliced, 3 tsp sweet smoked paprika, 480g jar of chargrilled red peppers in vinegar brine, drained and roughly chopped, 400g tin good-quality chopped tomatoes, 100g soft brown sugar, 150ml red wine vinegar, 2 bay leaves and a few fresh thyme sprigs.<\/p>\n
For the beans and ham: 2 tbsp olive oil, plus extra for drizzling, 100g unsalted butter, 1 white onion, finely chopped, 2 garlic cloves, finely chopped, 2 celery sticks, sliced into fine half moons, 4 anchovies in oil, chopped, 8 slices Parma ham, sliced, 400g tin borlotti beans, drained, 400g tin cannellini beans, drained, 200ml fish or chicken stock, 3\u00bd tbsp balsamic vinegar, 1 tbsp picked thyme leaves, 1 tbsp chopped leaf celery, 1 tbsp chopped tarragon, sea salt and freshly ground black pepper.<\/p>\n
For the gurnard: 1 tsp smoked paprika, 2 tsp chopped fresh thyme, 2 tsp salt, 2 gurnard fillets, skin on and pin boned, 2 tbsp olive oil and extra virgin olive oil, for drizzling.<\/p>\n