Fragrant Baked Gurnard Parcels

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.

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Ingredients

Sunflower Oil
2 x 190g Gurnard Fillets
2 Garlic Cloves, crushed or sliced finely
1 small bunch Thyme, leaves only
Zest of 1 Lemon
Olive Oil
Salt and Black Pepper

Method

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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Greendale Red Gurnard comes from South West waters; this distinctive (and delicious) fish is also very popular in the Mediterranean, and its firm white flesh pairs really well with ‘sunshine’ flavours, like the red peppers in this recipe.

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Once underrated, Gurnard is fast gaining in popularity as word spreads about its firm white flesh and great flavour. Recognised as a more sustainable choice of fish, it’s also great value, easy to cook and really versatile.

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