Only five ingredients are needed for this simple summer fish traybake. Gurnard is a firm, white-fleshed fish that is delicious when roasted with strong flavours. Saffron gives this dish a warm golden hue and a distinctive, earthy flavour that works so well with this fish.
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Here's how you do it
Preheat the oven to 180℃.
Peel the potatoes, then parboil them in salted water for 10 minutes.
Drain the potatoes, then add to your roasting tin with the whole cherry tomatoes, lemon juice, saffron and 400ml of hot water.
Season with salt and pepper and bake in the oven for 20 minutes.
Place the gurnard fillets on top, skin-side down. Season and drizzle with a tablespoon of olive oil, then roast for a further 4 minutes. Serve straightaway.