Cut potatoes into chips and slosh around in a little olive oil and salt – bake in oven for about 40 – 5o mins till brown – need a couple of shakes part way through cooking.

Coat the gurnard fillets in egg and crumbs (GF crumbs for us) and fry in plenty of butter.

Served with lightly boiled corn, beans and peas and lashings of lemon.