Rye Bay Red Gurnard with spinach & lemon
- 6 x 100g red gurnard fillets
- 120g baby leaf spinach, washed
- 2 lemons, washed and finely sliced
- 2 tsp fennel seeds
- 1 tbsp dill, chopped
- Olive oil
- Salt & pepper
Preheat the oven to 180°C.
Line a baking tray with parchment, place the spinach in evenly and add half the lemon slices over the spinach.
Lay the red gurnard on top followed by the remaining lemon slices, sprinkle with fennel seeds, chopped dill, salt and pepper and drizzle with olive oil.
Cover with foil and bake for 7-10 minutes or until cooked.