The Mediterranean gurnard fillets are a simple and very tasty fish main course. Delicious gurnard fillets, also called red gurnard or tub gurnard, are a type of fish with firm white flesh, perfect for cooking stewed, as in this recipe. A sauce based on onions, green and black olives, capers, and tomato purée, or Mediterranean style, accompany this type of fish.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 fillets gurnard (already cleaned)
- 1.75 oz green olives (pitted)
- 1.75 oz black olives (pitted)
- 2 yellow onions
- 1/2 cup dry white wine
- to taste pickled capers
- to taste tomato purée
- A few leaves basil
Tools
- Kitchen scale
- Knife
- Cutting board
- Pan
- Tongs
- Wooden spoon
- Lid
Steps
To prepare the Mediterranean gurnard fillets…
First, peel and slice the onions thinly, then sauté them over medium heat in a pan with extra virgin olive oil.
When the onions are soft and golden, deglaze with the white wine and let it evaporate.
Now add the already cleaned gurnard fillets to the pan with the onions and let them brown on both sides for a few minutes.
Then add the tomato purée, green and black olives, capers well-drained from vinegar, season with salt and pepper.
Cook the gurnard fillets over medium heat for 15/20 minutes, covering them with a lid and turning them on both sides, being careful not to break them. If the sauce dries out too much, add a little water.
At the end of the cooking, add a few basil leaves, whole if small or torn by hand.
Serve the Mediterranean gurnard fillets hot.
