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.
![](http://thetalentzone.co.uk/musictv/wp-content/uploads/2021/05/fish-300x211.png)
![](//ws-eu.amazon-adsystem.com/widgets/q?_encoding=UTF8&MarketPlace=GB&ASIN=184949472X&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL250_&tag=thetalentzone-21)
See recipes by James in his book titled: Home Comforts available from Amazon now.
Related Posts
James Martin Braised pig cheeks recipe on Saturday Kitchen
James Martin Cajun red snapper with bur blanc sauce recipe
James Martin butternut squash and mussel soup recipe on Saturday Kitchen
James Martin Scottish scones with strawberry jam recipe on Saturday Kitchen
James Martin Fontina Stuffed Lamb Chops with Salsa Verde and Vegetables recipe on James Martin’s Saturday Morning
James Martin Pan Fried Lemon Sole Fillets with Baby Vegetables and Creamy Sauce recipe on James Martin’s Saturday Morning
James Martin scallops and crabs with parsley, aquavit, hazelnuts, seaweed and yuzu mayo recipe
James Martin pasta with artichokes, lemon and a wine, garlic, shallot, chilli and parsley sauce recipe on James Martin’s Saturday Morning
James Martin spatchcocked Mexican chicken with baby carrots, leeks, peppers, and pistachios on James Martin’s Saturday Morning
James Martin summer vegetable tart with pea puree recipe on James Martin’s Saturday Morning