Roasted Gurnard with Green Olives and Salsa Cruda
(Serves 4)
Salsa Verde
Ingredients
- 75mls extra virgin olive oil
- juice and finely grated zest of 1 lemon
- ¼ cup chopped flat leafed parsley
- ¼ cup ripped up basil leaves
- 6 vine ripened tomatoes, cored and diced 1 cm
- 1 clove garlic, finely chopped
- pinch of hot chilli flakes
- salt and freshly ground black pepper
Method
Mix everything together, taste and season with salt and pepper (add more lemon juice if you like the sauce sharper in taste). Reserve.
Gurnard
Ingredients
- 2 whole gurnard, about 500 g each, gutted, heads cut off, slashed to the bone 2 or 3 times on each side
- 4 tablespoons olive oil
- 1 cup green olives
- salt and freshly ground black pepper
Method
Preheat the oven to 200°C.
Put the gurnard into a roasting pan. Sprinkle with the olive oil and put the olives around the fish. Sprinkle with salt and pepper.
Roast 15-20 minutes or until cooked through.
Remove from the oven and carefully lift onto a serving dish. Put the olives around the fish.
Spoon the sauce over the fish and serve hot or cold.
Good with steamed rice.
John Hawkesby’s wine suggestion
Riesling
- Hunters 2007
- Woollaston 2007
- Gladstone 2006
or
Chardonnay
- Ti Point 2007