Gurnard is a tasty fish and the dressing in this recipe is just wonderful!
1 large beef tomato (or a couple of smaller ones)
4 tbsp olive oil
2 gurnard, about 4-500g each, scaled, gutted and heads removed
1 tbsp chopped fresh basil
salt and freshly ground black pepper
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.
CLICK HERE to go to the recipe page on allrecipes.co.uk.