We love to try the cheaper local fish and gurnard is one of them. I also think they are rather pretty with their red skin and whiskers. They are slightly thicker than a seabass fillet so need to be cooked evenly on both sides rather than mainly on skin side down like seabass. Its flavour is sweet and meaty and our take on a salse verde is salty, sweet and addictive with a fresh lift from the basil. The new potatoes are great for finishing the lovely sauce so there isn’t any left.
Ingredients (serves 2)
- 2 Gurnard Fillets
- 1 tbsp olive oil, for frying
For the Sauce
- 100ml good quality olive oil
- 4 tomatoes, sliced
- 1 tbsp capers
- 1 tsp anchovy paste
- 6 basil leaves, chopped
- Start off the sauce by adding the olive oil and sliced tomatoes to a pan, bring to the boil then remove from heat to soften and sweeten the tomatoes for 5 mins.
- Put the pan back on a simmer and add the capers and anchovy paste and leave to simmer while you cook the fish.
- To cook the fish, add the olive oil into a frying pan and heat until hot on a high heat. Cook on skin side down for 2 1/2 minutes then flip the fish and cook for the same amount of time.
- Turn off the heat so that the fish can rest for minute.
- Finish off the sauce by adding in the chopped basil.
- Serve the fish on warm plates spoon over the sauce and serve with boiled new potatoes.