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PREPARATION
- Flour the tub gurnard fillets with the flour and a pinch of salt.
- Pour a few tablespoons of extra virgin olive oil in a frying pan and stir-fry the fish fillets for 2 minutes on each side, until they become golden and crispy. Place them in a dish lined with kitchen paper for a few minutes to remove the excess olive oil.
- For the dressing, chop the herbs, olives and capers with the knife, then mix them with olive oil and 2 tablespoons of lemon juice.
- Serve immediately drizzled with the herb dressing and salt to season.
