The Oyster Bar sits next door to J Sheekey's original resturant in Covent Garden. Try their delicious recipe for red gurnard at home.

J Sheekey Oyster Bar’s red gurnard salad with samphire and Jersey Royals (serves 4)

British gurnard is recommended by the Marine Conservation Society in its Good Fish Guide ( It also makes for superior fish fingers.

4 x 100g fillets of gurnard, pin-boned
500g Jersey Royals, skins scrubbed, cooked
100g samphire, woody stalks removed
2 tbsp extra virgin olive oil
Salt and ground white pepper
A large handful each of land cress and baby ruby chard leaves (alternatively, use a bag of mixed baby leaves)
½ bunch chives, chopped

For the dressing
1 tbsp tarragon vinegar
2 tbsp extra virgin olive oil
2 tbsp extra virgin cold pressed rapeseed oil
2 tsp Dijon mustard
Pinch of caster sugar
1 clove of garlic, peeled (optional)
Salt and freshly ground black pepper

For the dressing, place all the ingredients into a jar and shake until emulsified.

Next, heat olive oil in a non-stick frying pan. Season and cook the fillets, skin side down first, for 2 to 3 minutes on each side. Remove from the pan and leave to cool. Meanwhile bring a saucepan of unsalted water to the boil and blanch the samphire for 1 minute. Strain in a colander. Slice the cooked, warm Jersey Royals into rough 1cm slices and mix in a bowl with the samphire, salad leaves and half of the dressing. Season.

Arrange the salad on plates. Break up each fish fillet into 4 or 5 pieces and place on top. Drizzle extra dressing on top and chopped chives.

For more information about J Sheekey Oyster Bar visit