The Red Gurnard, also known as Capone, is a fish that lives in the Atlantic Ocean, the North Sea, and the Mediterranean. Its length varies from 8 to 12 inches and even more. This fish, caught all year round, is highly appreciated for its white, firm, and tasty flesh that remains intact during cooking. The Red Gurnard sauce is also delicious for dressing Taglierini! This time I propose the Baked Red Gurnard in Foil, an easy and quick recipe, 30 minutes in the oven, and the dish is ready. Now follow my advice and prepare it with me . . .
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 601.23 (Kcal)
- Carbohydrates 43.08 (g) of which sugars 3.60 (g)
- Proteins 59.41 (g)
- Fat 19.38 (g) of which saturated 1.55 (g)of which unsaturated 1.10 (g)
- Fibers 5.32 (g)
- Sodium 888.54 (mg)
Indicative values for a portion of 474 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 red gurnard (weighing 1.3 lbs)
- 0.7 oz Taggiasca olives (pitted)
- 0.35 oz capers in salt (desalted)
- A few sprigs rosemary
- 1 clove garlic
- 3 potatoes
- 0.14 oz fine salt
- 1.4 oz extra virgin olive oil
- 1 tbsp dried tomato pesto (optional)
Tools
- Kitchen Scale
- Scissors
- Paper Towels
- Aluminum Foil
- Parchment Paper
Steps
Take the red gurnard, make a cut along the belly, and remove the innards. Rinse well under running water and dry with paper towels. For this recipe, I do not remove the head.
On the oven tray, place a sheet of aluminum foil with a sheet of parchment paper on top and pour half of the oil. Peel the potatoes, wash them and cut them into thin slices. Position them on the paper, cover with chopped rosemary and garlic, halved olives, rinsed capers, and the Dried Tomato Pesto if you have it because it adds a lot of flavor. The same chopped ingredients will go into the belly of the red gurnard. Salt to taste and drizzle with a little oil.
Close the foil package, sealing the edges well, and bake in a hot oven at 390°F for 20 minutes. After this time, take out the tray, open the package carefully paying attention to the steam, and let it cook for another 10 minutes to take on color. The Baked Red Gurnard in Foil is ready to be boned and served with its potatoes.
Tips
When cooking in foil, never place ingredients in direct contact with aluminum but place a sheet of parchment paper in between.
FAQ
What does Red Gurnard taste like?
Red Gurnard has firm, white flesh with a slightly sweet taste and holds up well during cooking.
