Friends since the late 1990s, chefs Mitch Tonks and Mat Prowse have just released a new recipe book, aptly named The Seahorse, based on the dishes they serve in their restaurant.

Fancy trying your hand at some simple fishy dishes? Here's a recipe from The Seahorse to try at home..

Red Gurnard with Peperonata with Salsa Verde 

(Serves 4)

  • 50ml olive oil
  • 4 red gurnard fillets, about 180-200g each, skin on

For the peperonata:

  • 50ml olive oil 2 red onions
  • sliced 2 garlic cloves, finely chopped
  • 1tsp dried oregano
  • 1tbsp tomato puree
  • 1/2tsp ground cumin
  • 2 red peppers, deseeded and sliced
  • 2 yellow peppers, deseeded and sliced
  • A pinch of saffron strands

For the salsa verde:

  • A handful of flat-leaf parsley
  • A handful of basil
  • A handful of mint
  • 2 garlic cloves
  • 1tbsp capers
  • 1tbsp red wine vinegar
  • 12 salted anchovy fillets
  • 1tsp Dijon mustard
  • 4tbsp olive oil
  • Salt

For the pepperonata, heat the olive oil in a lidded saucepan over a medium heat. Add the onions, garlic and oregano and sweat for five minutes, or until soft. Add the tomato puree and cumin and cook for a further two minutes. Next, add the peppers and saffron and mix well, then cover the pan with a lid and stew the peppers for 20 minutes, stirring occasionally.

Uncover and cook for a further 10 minutes, stirring occasionally. Check the seasoning then remove from the heat.

Preheat the oven to 200C/ Gas 6. To make the salsa verde, place all the ingredients except the olive oil into a food processor and pulse-blend them to a rough paste. Add half the oil and blend again to combine, then add the remaining oil and repeat.

To cook the fish, heat the olive oil in a large ovenproof pan over a medium heat. Add the fish and cook for two minutes until golden on one side.

Carefully turn the red gurnard over and place the pan into the oven and roast for six to eight minutes (depending on size and thickness of fish) until cooked.

Remove the fish from the oven and serve with a spoonful of the peperonata and the salsa verde.

The Seahorse by Mitch Tonks and Mat Prowse, photography by Chris Terry, is published in hardback by Absolute Press, priced £25.00. Available now