Red gurnard with peperonata and salsa verde
By Mitch Tonks & Mat Prowse
- 50ml olive oil
- 4 red gurnard fillets, about 180–200g each, skin on
For the peperonata
- 50ml olive oil
- 2 red onions, sliced
- 2 garlic cloves, finely chopped
- 1 teaspoon dried oregano
- 1 tablespoon tomato purée
- 1/2 teaspoon ground cumin
- 2 red peppers, deseeded and sliced
- 2 yellow peppers, deseeded and sliced
- A pinch of saffron strands
For the salsa verde
- A handful of flat-leaf parsley
- A handful of basil a handful of mint
- 2 garlic cloves
- 1 tablespoon capers
- 1 tablespoon red wine vinegar
- 12 salted anchovy fillets
- 1 teaspoon Dijon mustard
- 4 tablespoons
- Olive oil
For the peperonata, heat the olive oil in a lidded saucepan over a medium heat. Add the onions, garlic and oregano and sweat for 5 minutes, or until soft. Add the tomato purée and cumin and cook for a further 2 minutes. Next, add the peppers and saffron and mix well, then cover the pan with a lid and stew the peppers for 20 minutes, stirring occasionally.
Uncover and cook for a further 10 minutes, stirring occasionally. Check the seasoning then remove from the heat.
Preheat the oven to 200°C/Gas Mark 6.
To make the salsa verde, place all the ingredients except the olive oil into a food processor and pulse blend them to a rough paste. Add half the oil and blend again to combine, then add the remaining oil and repeat.
To cook the fish, heat the olive oil in a large, ovenproof frying pan over a medium heat. Add the red gurnard and cook for about 2 minutes until golden on one side. Carefully turn the red gurnard over and place the pan into the oven and roast for 6-8 minutes (depending on size and thickness of fish) until cooked.
Remove the fish from the oven and serve with a spoonful of the peperonata and the salsa verde.