Prep time:

Cooking time: 10 minutes

Total time:

Serves: 6

6 x 100g Red Gurnard Fillets

120g Baby Leaf Spinach

2 Lemons, washed and finely sliced

2tsp Fennel Seeds

1tbsp Dill, chopped

Olive Oil, Salt and Pepper

Cosy up and relish the onset of longer evenings with Juliet Bidwell’s autumnal recipes for entertaining family and friends...

  1. Preheat the oven to 180˚C.
  2. Line a baking tray with parchment, place the spinach in evenly and add half the lemon slices over the spinach.
  3. Lay the red gurnard on top followed by the remaining lemon slices, sprinkle with fennel seeds, chopped dill, salt and pepper and drizzle with olive oil.
  4. Cover with foil and bake for 7-10 minutes or until cooked.

  • words:
  • pictures: David Merewether

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