( SERVES 2 )
- Finely dice two tomatoes and mix with a cup of grated cheese and a small amount of chopped spring onion.
- Lightly fry the gurnard skin down on low heat for a couple of minutes.
- Remove from pan and put the partially cooked fillets on a scone tray and cover with the cheese mixture.
- Place under grill on medium heat and in approximately three minutes the melted cheese will just be browning and the fish nicely cooked.