Gurnard with Tomato and Mint Sauce is a modern British recipe for a classic dish of pan-fried gurnard fillets served with a tomato and mint sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Gurnard with Tomato and Mint Sauce.
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Ingredients:
1kg gurnard fillets
6 vine-ripened tomatoes (with the vine)
3 garlic cloves, finely chopped
1 bunch fresh mint, leaves stripped and shredded
olive oil for frying
salt and freshly-ground black pepper, to taste
Method:
Heat a little olive oil in a non-stick pan. When hot, add the gurnard fillets, skin side down, and cook over medium heat for about 3 minutes. Turn over with a fish slice and fry on the flesh side for about 3 minutes, or until nicely coloured but not quite cooked through (the fish is best if slightly under-cooked)
Whilst the fish is cooking, dice the tomatoes finely. Heat a frying pan, add a drop of oil and use to fry the tomatoes and the garlic over medium heat (also add the tomato vine, as much of the tomato flavour is here). Fry for about 4 minutes, or until the tomatoes have softened then add the finely-shredded mint leaves.
Season to taste with salt and freshly-ground black pepper. Transfer the fish to warmed serving plates. Spoon over the sauce and serve immediately, accompanied by boiled new potatoes.
