Roast Tikka Gurnard With Cucumber Raita

A sumptuous Indian-inspired dish

Mix the tikka marinade ingredients together, rub over the gurnard and marinate for no more than 30 minutes. 

Prepare the vegetables: mix the red onion, garlic and ginger together. Pour the oil into the bottom of a large roasting tin and arrange the sweet potato across the base. Spoon over the onion mixture and season well with salt and pepper. Roast in the oven for 15 minutes or until the potatoes are soft. 

Remove the sweet potato from the oven. Arrange the marinated gurnard on top of the sweet potato and return to the oven to roast for 10 – 12 minutes or until the gurnard is cooked. The fillet will pull away from the tail a little and will turn white. 

Meanwhile, make the raita: mix the yoghurt with the cucumber and mint. Season with salt and pepper. 

When the fish is cooked, transfer to plates, scatter over the herbs (if using) and serve with the warm Naan bread, green beans and raita. 

CJ Jackson

Serves 4

Ingredients

4 prepared skinless gurnard tails  

2 Naan bread, warmed, to serve 

Steamed green beans, to serve 

  

For the Tikka marinade: 

4 tbsp tikka curry paste 

3 tbsp Greek yoghurt               

Squeeze lime juice 

 

For the vegetables:  

1 large red onion, finely sliced 

3 cloves garlic, chopped 

2.5cm fresh ginger, peeled and finely grated 

2 tbsp vegetable oil 

1 sweet potato, peeled and thinly sliced 

Salt and freshly ground black pepper 

Handful fresh mint or coriander leaves (optional)  

 

For the cucumber raita: 

150ml Greek yoghurt 

1 cucumber, peeled, seeds removed, grated and drained 

1 tbsp freshly chopped mint 

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