OK so then here’s my red gurnard recipe: oven baked red gurnard on a crunchy piece of toast with a homemade tomato vinaigrette… Delicious!
I picked up the inspiration for this fish recipe after we had a splendid dinner at an Italian restaurant in Leuven, Belgium. Check it out, the restaurant is called Rossi.
I haven’t been there in a while though because we moved to Spain in the last couple of years. I just checked Tripadvisor and apparently it still gets very good reviews.
Anyway we went there for dinner with the hubs and his 2 adult children.
Rossi, Leuven
The four of us also went for the surprise menu which consists of a starter, main and dessert. It’s a great concept. The chef decides that very day what he will serve you with the fresh ingredients that he can find that very morning.
The starter was homemade pasta.
Yum, excellent start of a dinner.
The main course was fresh mackerel on crunchy grilled bread with the tastiest tomatoes ever. Fish, bread and tomatoes. Drizzled with excellent olive oil. What a blast! I also had to try that at home.
Gurnard Recipe with Toast and Tomatoes
Time for a funny looking fish: my first red gurnard recipe then!
This cutie was also the ’Fish of the Year’ here in Belgium a couple of years back. The year before that it was the megrim’s turn. This year it’s plaice I think. This great label puts cheaper fish species on a pedestal.
Those fish are always plentiful.
Maybe to draw the attention a
Fish of the Year
way from certain popular but expensive fish that are dangerously close to extinction? Who knows.
Anyway, red gurnard is an incredibly tasty and meaty fish.
And I served it on toast as you can see! The bread takes care of the necessary crunch. I’m also very fond of my homemade tomato vinaigrette.
Finish with a generous drizzle of that delightful stuff and some diced fresh tomato. Because that’s all this dish needs to freshen things up a little.
Enjoy!
Gurnard Recipe with Toast and Tomatoes
Here's my red gurnard recipe: oven baked red gurnard on a crunchy piece of toast with a homemade tomato vinaigrette... Delicious!
- 4 fillets fresh red gurnard
- 1 fresh tomato
- 1 tbsp garlic clove chopped
- 2 slices bread
- 1 tbsp red wine vinegar
- 1 tbsp fresh mint chopped
- olive oil
- pepper
- salt
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First of all rinse the fish fillets under cold running tap water. Then pat them with kitchen paper until dry.
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Put the fish in an oven dish and sprinkle generously with some olive oil and the chopped garlic. Season with pepper and salt.
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Then bake the fillets in a preheated oven at 356°F (180°C) for 30 minutes until cooked. In the meantime place a pan of water over high heat until boiling. Then add the tomato to the hot water for 15 seconds and remove.
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Immediately cool under cold running tap water. With a sharp knife remove the tomato skin. Then chop the tomato and remove the seeds. Keep 1 tbsp of diced tomato aside for garnish later. Put the chopped tomato flesh in a blender and add the red wine vinegar and the olive oil.
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Pulse into a smooth vinaigrette. Season with a little salt to taste. Pour the blended tomato mix in a bowl. Add the chili powder and extra olive oil to taste. Mix well.
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Then pour it through a sieve and catch the vinaigrette in a bowl.
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Chill it in the fridge until later. Toast the bread slices. Remove the cooked fish fillets from the oven.
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Put the toast onto plates. Drizzle lightly with the tomato vinaigrette. Then top with the cooked fish. Sprinkle with more tomato vinaigrette. Finish with the diced tomato and the freshly chopped mint. Serve immediately.
