Baked Mediterranean Gurnard

May 19, 2019

Baked Mediterranean Gurnard

BY HOLLY RICHARDSON

Serves 4

  • 500gm Sebago or desiree potatoes, peeled and thinly sliced
  • 1 x Brown onion, halved and thinly sliced
  • 1 x Red capsicum thinly sliced
  • 4 x Cloves of garlic, crushed
  • 1 x Bunch of fresh oregano - leaves picked
  • 1 x 400gm tin of diced tomatoes
  • 250gm Vine ripened cherry tomatoes, halved
  • 4 x Gurnard fillets (2 packs from Wildcatch), seasoned well with salt and pepper
  • 150 gm Kalamata olives, pitted
  • 1 x Lemon, zested

Step 1

Pre heat your oven to 180C. In a pot of boiling salted water, cook your sliced potatoes for 5-10 minutes until just tender. Drain and set aside.

Step 2

While the potatoes are cooking, put a large frying pan over a medium heat then add a drizzle of vegetable oil, sliced onion and capsicum.

Step 3

Cook until the vegetables have softened slightly, then add crushed garlic and half of the oregano and continue cooking for 2 minutes or until the garlic has softened - it will start to give off a gorgeous smell!

Step 4

Add the diced tomatoes, season well with salt and pepper and bring to the boil. Your sauce is now ready.

Step 5

Spread the sauce over the bottom of a large baking dish. The dish should be big enough for the fish fillets to sit side by side without overlapping.

Step 6

Spread the potato slices evenly over the sauce and press down lightly so that they’re slightly submerged. Place gurnard fillets on top and scatter with cherry tomatoes. Bake for 6-10 minutes, or until the gurnard is just cooked through.

Step 7

Top with the remaining oregano, olives and lemon zest and serve in the middle of the table!

 

 






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