About this recipe:Gurnard have firm tasty flesh and are great value. Grey and yellow gurnard are good, but look out for red ones for the best flavour.
1 large beef tomato
4 tbsp olive oil
2 red gurnard, about 500g each, scaled, gutted and heads removed
1 tbsp chopped fresh basil
salt and freshly ground black pepper
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Method Prep:20min › Cook:15min › Ready in:35min
Scald the tomato in boiling water for 30 seconds, then drain and refresh under cold running water. Peel off the skin, squeeze to extract the seeds and cut the flesh into small dice.
Cut away the lemon rind and all the white pith. Then free the individual segments by running the thin blade of a knife on either side of each segment. Work over a bowl to collect the juice. Cut the flesh into small dice and add to the tomatoes with the lemon juice.
Mix the diced tomato and lemon with the olive oil, season with salt and pepper and put aside to marinate while cooking the fish.
Rinse the fish and wipe them dry with kitchen paper. Lay them in a steamer or on a lightly oiled plate, then cover with a lid or foil and cook over a pan of simmering water for 12–15 minutes until tender.
Add the basil to the tomato and lemon dressing and mix gently. Remove the skin from the cooked fish and separate into fillets, using a pair of tweezers to remove any stray bones. Flake the fish into chunky pieces.
Arrange the fish on a serving dish and spoon over the dressing. Serve immediately.
Good alternative fish for this dish are rainbow trout, mackerel and salmon. * Gurnard is a good fish for adding to soup. Use the head for making stock.
Tried this recipe - splendid. The dressing is yummy. In fact, had to keep going back to 'test' it. A wonder any got so far as the table. However, it was a cold day, so I served the dressing warm. Gurnard is a beautifully tasty fish. Don't be put off by its monster appearance. Also, if serving adults, don't fuss with taking it off the bone - save yourself work, just pour the dressing over and let them DIY. - 16 Jul 2012