Gurnard is a delicious, firm fleshed fish that roasts well and is even good raw as a ceviche. In this recipe we wrap the fish in foil with fennel tops to infuse the gurnard with anise.
Gurnard is caught as by-catch by demersal trawls and they mature early at a large size, so they make a good sustainable choice. Stocks are stable, however, there is little management of the species and they have no quota. They are often discarded due to the lack of demand. So buying this fish helps reduce waste through using a fish that is often discarded. Avoid eating gurnard during spawning season in the summer months. Choose fish that are over 25 cm long to ensure they are mature.
Ingredients - serves 1 generously 1 red or grey gurnard, 25+ cm long, gutted Bunch of fennel tops, seeds will do Garlic clove, crushed with skin on Olive oil Salt and pepper Tin foil
Method – Preheat the oven to 180°c
1) Rip a piece of foil three times bigger than the fish. Place the fish in the middle and stuff its gut roughly with the fennel and garlic.
2) Drizzle olive oil over the fish and season with plenty of salt and pepper. Pull the foil up around the fish and fold together to form a sealed bag.
3) Put into the oven for 15-20 minutes. Serve immediately with salsa verde or aioli.