Rick Stein served up tasty gurnard fish with tomatoes, parsley, garlic and sea spaghetti and pasta on Rick Stein’s Cornwall.

The ingredients are: 100g fresh sea spaghetti (or approx. 30g dried sea spaghetti), 300g dried spaghetti or linguine, 4 tbsp extra virgin olive oil, plus extra to serve, 500–600g gurnard fillets, cut into 2cm wide strips, 2 garlic cloves, finely chopped, 1 medium-hot red Dutch chilli, finely chopped, 4 plum tomatoes, chopped, 20g fresh flatleaf parsley, finely chopped and salt and freshly ground black pepper.

See recipes by Rick in his book titled: Rick Stein at Home: Recipes, Memories and Stories from a Food Lover’s Kitchen available from Amazon now.