Fish of the month
Gurnard (sea robin) with tomatoes and marjoram
Gurnard is a beast-y fish that is best cooked whole. This recipe is as simple as it is delicious, by cooking the whole fish with the tomatoes it creates a marvellous fresh sauce.
1 gurnard, cleaned, gutted, spine removed
500g ripe tomatoes
3 sprigs marjoram or thyme
3 cloves garlic
Pasta or bread to serve.
Place the gurnard into a roasting tray or earthenware dish. Cut the tomatoes into halves or quarters depending on their size and place them all around the fish. Put one sprig of thyme and clove of garlic inside the cavity of the fish. Scatter the rest on top of the fish and tomatoes. Season with salt and pepper and a drizzle of olive oil, cover with foil.
Put into the oven for 30-40 minutes depending on the size. To test if the fish is cooked, prise the fillet away from the bone close to the head and check the flesh is opaque. Serve with bread or over pasta.