Red Gurnard with Tomatoes and Olives Print E-mail
Written by Womans World, 2008   
Serves 4

4 x 200g (7oz) red gurnard fillets
120g (5oz) plum tomatoes
80g (3oz) red onions, finely sliced
80g (3oz) Kalamata olives, quartered
2 cloves garlic
20g (3/4 oz) basil
pinch of rosemary
120ml (1/4 pt) white wine
120ml (1/4 pt) fish stock
2 tbsp olive oil
seasoning

Heat the oven to 200ºC. De-seed the tomatoes and cut into quarters and then slice again. Finely slice the garlic and roughly chop the herbs (reserve a little basil for a garnish). Heat the olive oil in a frying pan and place these ingredients with the sliced onion and olives and sweat the ingredients for two minutes.

Then place the gurnard fillet on top and pour over the white wine and the fish stock. Season, cover with a lid or foil and cook in the oven for 5 minutes.

To serve: Remove the fish, place a quarter of the tomato and olive mixture on each plate and top with the fish and some fresh basil.
 
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