Cornish Gurnard with Warm à la Grecque Vegetables

Preparation info
    • Difficulty


Appears in
Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

  • About

Gurnard is a rather undervalued fish, possibly because it is a bit bony and, being a bottom feeder, it can have a slightly earthy taste. It does, however, have a lovely sweet flavour. This recipe would also suit grey or red mullet, and even mackerel or other oily fish. The vegetables also make a good lunch or supper dish on their own.


  • 6 medium fillets of gurnard


Ask the fishmonger to scale, fillet and remove any pin bones from the gurnard.

Prepare the vegetables: put 400 ml. water in a pan and add all the tomato trimmings. Bring to the boil and simmer for 10 minutes. Strain the stock, pushing all the tomato juice through. Set aside.