Try this roast gurnard recipe for a tasty change. These fish have become increasing popular in recent times after some time away from our menus. Previously they have been used quietly in fish stews, stocks or soups but now being championed by celebrity chefs such as Rick Stein you can find them on the menu in the best restaurants as chefs and cooks look for sustainable (and tasty) fish options.

There are three different types of Gurnard – red, grey and tub (yellow) – which vary in shape, size and colour. They have  large heads and eyes and the head is protected by large bony plates which gives it a distinctive chisel shape that you can easily recognise on our counter. Mind out for the fins which are quite spikey!

Ingredients For Roast Gurnard

1  Gurnard fillet per person from Walter Purkis & Sons
400g chopped tomato
Handful roughly chopped fresh oregano
2 garlic cloves roughly chopped
1 lemon quartered
Olive oil
Salt and freshly ground pepper for seasoning

Cooking Method For Roast Gurnard

You can cook this recipe with a whole cleaned fish (gutted and scaled) or as fillets which we can prepare for in the shop. Remove your fish from the fridge to allow it to come up to room temperature. Pre-heat your oven to 180°c.

Oil the fish and season well on all sides with plenty of the salt and pepper. If using a whole fish place a lemon segment and some of the oregano inside the cavity.

Use a roasting dish that will fit the fish quite snugly. Place the tomato into the base and sprinkle over the chopped garlic and oregano. drizzle with olive oil.

Place in the hot oven for about 30 minutes. Smaller fish and fillets will cook more quickly than a larger whole fish so check progress after about 20 minutes. It will be cooked when the flesh lakes easily from the bone just prod gently with the tip a knife youo will also see that the flesh changes colour from a translucent to a more opaque white.

Serve right away on a spoonful of the tomato and some fresh bread or boiled new potato. Cooked spinach will also go well.