James Martin red snapper with gurnard, summer vegetables and wild garlic recipe on James Martin’s Saturday Morning

James Martin served red snapper with gurnard, summer vegetables and wild garlic on James Martin’s Saturday Morning.

The ingredients are: 200g gurnard or red mullet fillet, 1 tbs veg oil, Salt and pepper and Knob of butter.

For the vegetables: 6 asparagus, cut in ½, 100g peas, 75g broad beans, podded twice, 100g green beans, topped and tailed and 1/2d, 2 artichokes, sliced, 2 baby leeks, 1 tsp seaweed, 50g butter, 50ml water and a few sprigs chives, chopped or wild garlic.




See recipes by James in his book titled: Home Comforts available from Amazon now.

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