Gurnard, my favourite fish

recipe
Author

Pat McCavana

Published

March 8, 2026

A big favourite currently.

Italian Baked Gurnard

Ingredients

  • 3 large potaotoes, cut into 2 cm chunks.

  • 290 g jar roasted peppers

  • 1 red onion, cut into wedges

  • 9 - 12 small tomatoes

  • olive oil (from the jar above?)

  • 3 garlic cloves, can be left unpeeled

  • 3 thick slices of lemon

  • 3 gurnard fillets

  • Small jar of Kalamata olives

  • 30 g roasted hazel nuts

Method

Heat oven to 180 C fan. Parboil the potatoes, drain and then spread out on a large shallow casserole. Pour in the olive oil, tossing to coat the potatoes well. Bake for 15 mins.

Mix in the peppers, garlic, tomatoes and onions cook for 5 mins.

Place the gurnard on top, coating with the oil from the jar and placing a slice of lemon on each fish. Roast for another 15 mins.

Scatter evenly over the pan, the olives and crushed hazelnuts. Roast for a final 5 mins.