Use fish bone removers to remove the bones from the fish.
Peel and dice the shallots.
Wash the courgettes. Cut them in half length ways and then slice in to pieces.
Squeeze the juice from the lemon and set aside.
Cut the coppa in to thin slice.
Heat a frying pan, add olive oil and fry the shallots over a high heat.
Once the shallots are transparent, add the courgettes and cook until they begin to take on a golden colour.
Add the glass of wine and the lemon juice.
Cook for one minute, add the coppa and then cover the pan with a lid.
Fry the gurnard fillets in a non-stick pan for about 2 to 3 minutes on each side (cooking time will vary according to the size of your fillets).
Season the courgettes with salt and pepper and a pinch of piment d`espelette.
Serve the fish on top of the courgettes on large dinner plates.
Garnish with reduced balsamic vinegar scented flavoured with truffle.
«If you cannot get hold of gurnard, feel free to replace it with monkfish for a delicious alternative.»