Red gurnard with peperonata and salsa verde

This is a wonderful, deeply flavoured pepper stew. Mitch Tonks and Mat Prowse recommend it with gurnard, although it works with pretty much any fish. A well-made salsa verde, herby and piquant, can stand up on its own, or work as a garnish with any grilled fish. Here it ges particularly well with the peppers.

For the peperonata, heat the olive oil in a lidded saucepan over a medium heat. Add the onions, garlic and oregano and sweat for 5 minutes, or until soft. Add the tomato purée and cumin and cook for a further 2 minutes. Next, add the peppers and saffron and mix well, then cover the pan with a lid and stew the peppers for 20 minutes, stirring occasionally.

Uncover and cook for a further 10 minutes, stirring occasionally. Check the seasoning then remove from the heat.

Preheat the oven to 200°C/Gas Mark 6.

To make the salsa verde, place all the ingredients except the olive oil into a food processor and pulse blend them to a rough paste. Add half the oil and blend again to combine, then add the remaining oil and repeat.

To cook the fish, heat the olive oil in a large, ovenproof frying pan over a medium heat. Add the red gurnard and cook for about 2 minutes until golden on one side. Carefully turn the red gurnard over and place the pan into the oven and roast for 6-8 minutes (depending on size and thickness of fish) until cooked.

Remove the fish from the oven and serve with a spoonful of the peperonata and the salsa verde.

From The Seahorse: the Restaurant and its Recipes, by Mitch Tonks and Mat Prowse.


By Mitch Tonks & Mat Prowse

Serves 4


50ml olive oil
4 red gurnard fillets, about 180–200g each, skin on

For the peperonata
50ml olive oil
2 red onions, sliced
2 garlic cloves, finely chopped
1 teaspoon dried oregano
1 tablespoon tomato purée
1/2 teaspoon ground cumin
2 red peppers, deseeded and sliced
2 yellow peppers, deseeded and sliced
A pinch of saffron strands

For the salsa verde
A handful of flat-leaf parsley
A handful of basil a handful of mint
2 garlic cloves
1 tablespoon capers
1 tablespoon red wine vinegar
12 salted anchovy fillets
1 teaspoon Dijon mustard
4 tablespoons
Olive oil

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