Roasted Cornish gurnard with cockles & clams

Serves 4

8 x 150g portions gurnard, filleted & boned
320g cockles
320g clams
1 small shallot, finely chopped
½ bunch chopped parsley
50ml white wine
Large knob butter
A good splash olive oil
Rock salt and pepper
A little plain flour

Pre heat the oven to 180°C. Season the gurnard fillets, dust with flour and pan-fry skin side down in a non stick pan with a little oil for three minutes.  Turn over and place in the oven for three to four minutes until cooked.

Heat a deep pan, add the shallots, butter, cockles, clams, white wine and cover.  Toss gently until the shells begin to open, roughly around 2-3 minutes. (If the shells do not open discard.)  Add the chopped parsley and check for seasoning.

Place the cooked gurnard on a plate and arrange the cockles and clams over and around the fish, pouring over the sauce.