Gratinated Red Gurnard Fillet (or Mazzone or Capone) are particularly prized fish found in Mediterranean countries, similar to scorpionfish because they belong to the same family but are the tastiest of the family. Mainly found in the Pacific Ocean and not only, also in Asia and America. One of the most common species of gurnard or capon is gray in color, while an American species is green, which loses its color when cooked. One of the best ways to prepare it after filleting is definitely in a pan or oven gratin, just as I’ve prepared it today. In this regard, I would also like to point out these alternative dishes.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, Autumn
- Energy 395.55 (Kcal)
- Carbohydrates 30.22 (g) of which sugars 2.59 (g)
- Proteins 26.02 (g)
- Fat 18.44 (g) of which saturated 2.56 (g)of which unsaturated 1.46 (g)
- Fibers 2.20 (g)
- Sodium 967.43 (mg)
Indicative values for a portion of 390 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 to Prepare Gratinated Red Gurnard Fillet
- 8 oz red gurnard
- 2/3 cup breadcrumbs
- 3 fillets anchovies in oil
- 2 sprigs parsley
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 1 lemon (grated zest)
- 1 tsp paprika (optional)
- 1 pinch black pepper (optional)
Tools Needed to Prepare Gratinated Red Gurnard Fillet
- Chopper
- Baking Tray
- Parchment Paper
Steps to Prepare Gratinated Red Gurnard Fillet
Having bought the gurnard fillets already filleted, I must say this second course is really easy and quick to prepare. Generally, I prepare the breadcrumbs in a large quantity and store it in an airtight container in the fridge for a few days, let’s say for a week more precisely.
In the chopper, add the breadcrumbs with garlic, parsley with the anchovy fillets, grated lemon zest with salt and oil. Optionally, you can also add paprika and ground black pepper.
Start the chopper and mix until the breadcrumb mixture becomes homogeneous.
Pour the seasoned breadcrumbs into a plate and
without anything else, pass the gurnard fillets through it until the breadcrumbs adhere to the fish. Turn and press several times.
Place the breaded gurnard fillets on a baking tray with parchment paper, and season them with oil and parsley,
bake them in a preheated oven at 350°F for 20 minutes
And here they are ready to be served with a lovely red radicchio salad.
FAQ (Questions and Answers)
What other names can red gurnard be found under?
You will certainly find this fish marketed under the name of capone, cappone or mazzone
You will certainly find this fish marketed under the name of capone, cappone or mazzone
