Gurnard with braised celery & cider

Serves 4

50g butter
1 onion, thinly sliced
4 celery sticks, halved & roughly chopped
A sprig of thyme
2 tbsp plain flour
200ml dry cider
100ml chicken stock
1 large gurnard, filleted & pinponed
Salt & freshly ground black pepper
Handful of fresh flat-leaf parsley, finely chopped

1. Preheat the oven to gas mark 4

2. Heat the butter in an ovenproof pan over a low heat, then add the onion and cook for 8 minutes until softened. Add the celery sticks and thyme and cook for 3 - 4 minutes. Stir in the flour and cook for 2 minutes, then gradually add the cider and stock, stirring all the time. Increase the heat to medium and cook, stirring, for another 2 - 3 minutes, or until the sauce thickens. Cover and transfer to the oven for 25 minutes, until the celery is soft and tender.

3. Cut the gurnard into large chunks or leave small fillets whole, then add them to the pan. Cover and bake for a further 10 minutes. Season with salt and freshly ground black pepper to taste, stir in plenty of chopped parsley (and celery leaves) and serve.

(Mitch Tonks - Fish Easy)