Gurnard with Roasted Red Pepper Relish

First, make the salsa by mixing together the onions, red peppers, coriander, lemon zest and half of the lemon juice. Add a dash of soy sauce, then spoon in just enough oil from the jar of roast peppers to give all the ingredients a light coating (about a tablespoon). Stir well, then set aside while you cook the fish.

Place a large, shallow pan over a medium heat. Add the butter and about a teaspoon of oil and allow to heat until the butter is just melting. Put the gurnard fillets into the pan and cook for a couple of minutes, then carefully turn the fish over. Sprinkle the fillets with a pinch of salt and a good few grinds of black pepper, then squeeze over the remaining juice from the lemon. Cook for a further 2-3 minutes, then remove from the pan and leave to rest on a warmed plate; keep the pan on the heat and tip in the prepared salsa, stirring it into the pan-juices from the fish. As soon as the salsa has warmed through (2-3 minutes), divide it equally between two plates and sit a fish fillet on top of each. Serve immediately.