Pepper and Tomato Gurnard

Name: Pepper and Tomato Gurnard
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 750 grams gurnard fillets, skinned and boned.; 50 grams butter.; 2 large onions, sliced.; 2 cloves garlic, crushed.; 2 tomatoes, sliced.; 2 peppers, finely chopped.; 1 teaspoon paprika.; ¼ teaspoon salt.; ½ cup dry white wine.; 1 tablespoon cornflour (to thicken).

SpotX Wild Foods Recipe from Kings Fishmarket
Prep:10 minutes Cook:15 minutes Difficulty:2

Ingrediants:

750 grams gurnard fillets, skinned and boned.
50 grams butter.
2 large onions, sliced.
2 cloves garlic, crushed.
2 tomatoes, sliced.
2 peppers, finely chopped.
1 teaspoon paprika.
¼ teaspoon salt.
½ cup dry white wine.
1 tablespoon cornflour (to thicken).

Directions:

Place fillets on greased ovenproof dish.
Melt butter in saucepan and sauté onions and garlic.
Cook for 2 minutes over medium heat.
Add tomatoes, peppers, paprika, salt and pepper, heat until simmering.
Spoon mixture over fillets.
Pour over wine.
Cover and bake at 180°C for 15 minutes, or until fish flakes.
Thicken sauce with cornflour mixed with a little water if required.

Gurnard Recipes

Gorilla Gurnard

Spiced Gurnard

Malaysian Fish Curry

Pepper and Tomato Gurnard

Quick Seafood Medley

Grilled Gurnard

Coconut Poached Gurnard

Easy Barbecue Carrots

Gurnard Tortillas

Gurnard
Gurnard ‘Carrots’, ‘grunters’, or just plain old gurnard, this species was one of the piscatorial under-achievers in the culinary world for many years.
They are a magic fish, resplendent with their colourful ‘wings’, but their succulent fillets have not, until recent times, always been fully appreciated.
As the more popular species such as blue cod and snapper became more expensive and difficult to catch, gurnard came increasingly to the fore. The flesh is firm and flavoursome and has become popular, along with tarakihi, in the fish and chip shops around the nation, not to mention on our own tables.