Why use Greendale?
Fragrant Baked Gurnard Parcels
Delicious Gurnard has long been popular in Mediterranean countries, but here in the UK we’ve taken a little longer to catch on! As well as being a more sustainable alternative to catches like Cod or Haddock, Gurnard is also now gaining recognition for its superior taste and succulent flesh. It works beautifully in simple recipes that allow its flavour to really shine – this easy foil-baking method does just that. Feel free to adapt the ingredients to include the herbs and flavourings you prefer (or have available). Serves 2.
Preheat the oven to 190°C (Gas Mark 5). Tear off two pieces of kitchen foil, each large enough to wrap a fillet comfortably, and brush them with sunflower oil. Place each fillet on a piece of foil, then share the lemon zest, thyme leaves and garlic equally between the fish, pressing them gently on to the flesh. Season generously with salt and pepper, then drizzle a little olive oil over each fillet, to help keep it moist during cooking. Fold up the sides of each piece of foil to make a loose parcel, scrunching the foil together to form a tight seal. Place the parcels on a baking tray, then bake in the pre-heated oven for 15 minutes. Take the cooked fish out of the parcels and serve with your choice of veg – mash is particularly good, as it will soak up the delicious juices!
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