Gurnard

With Roasted Mediterranean Sauce

Gurnard with Mediterranean Sauce

Gurnard with Mediterranean Sauce

 

Serves 4 – 6

Sauce:

  • garlic, whole head, cloves separated, skin on
  • 1 T thyme leaves, fresh, chopped
  • 1 pd cherry tomatoes, preferably heirloom, cut in half
  • 3 shallots, peeled, halved and sliced thin
  • 1 C mixed olives, (different varieties such as Cerignola, Kalamata, Lucques) pitted and halved
  • ¼ C capers, rinsed and drained
  • ½ C extra virgin olive oil
  • 2 T balsamic vinegar
  • Juice of 1 lemon
  • 2 T parsley, chopped
  • ½ tsp red chili flakes
  • ¼ C basil leaves, fresh, chiffonade
  • Salt and pepper to taste
  • 4 – 6 6oz Gurnard fillets, skin off

Method:

Season fish with 2T olive oil, salt and freshly ground pepper. Sprinkle with thyme leaves. Set heavy skillet in 375F oven. Combine all ingredients into a bowl. Let rest at least 1 hour and up to 3 hours for flavors to meld.

Toss cloves of garlic in 2T olive oil and add to skillet in the oven to roast for 2-3 minutes. Add fish fillets and roast 10-15 minutes. When fish is just cooked through, remove from oven to a platter and let it rest. Add shallots to the skillet and return to oven for 2-3 minutes to wilt. Add tomatoes and roast until blistered, about 8-10 minutes. Add olives and capers and heat through. Remove from oven and add vinegar, lemon juice, chili flakes, and remaining olive oil. Toss together and add parsley and basil. Salt to taste. Olives can be salty so taste first before adding salt.

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