Roast gurnard with coriander mash

Method

1. For the marinade: put all the marinade ingredients into a bowl, add the fish heads and set aside for a minimum of 1 hour.

2. Remove the fish heads from their marinade and sear them in a frying pan with a little olive oil until nicely browned.

3. Pour the marinade into another pan, bring to the boil, add the fish heads and cook for a further 15 minutes. Push through a sieve, pressing down with a ladle. Taste, season as necessary and reserve.

4. Preheat the oven to 200C/gas 6. Put a little olive oil in a large roasting pan into the oven to heat.

5. For the coriander mash: bring a pan of salted water to the boil and put in the carrots and parsnips. Cook until tender. Crush with the back of a fork or a masher, add the butter and coriander and season to taste. Cover and keep warm while cooking the fish.

6. Stuff the fish cavities with thyme sprigs and lemon slices. Tie with a little string and season well.

7. Brown the fish on both sides in a large frying pan and transfer to the oven for 10—12 minutes until just cooked through.

8. Serve with the sauce and coriander mash, and some steamed wild fennel or other greens if desired.

This main is part of Richard Corrigan’s dinner party menu. Why not try his starter of Scallops with clementine, ham and almond salad or his Spice cakes with walnuts and figs dessert?