Baked Red Gurnard with Panko Breadcrumb Mixture

[skatenchips]

A favourite of mine is the often over looked Red Gurnard,a mild fresh flavour that is tasty baked in breadcrumbs with roasted vegetables.

INGREDIENTS

4 Red Gurnard Fillets (serves two)...or 1 greedy git.!!!!!
1/2 Red Onion Chopped fine
1 clove Garlic grated
4 tbsps Olive Oil
50g Panko Japanese Breadcrumbs
40g sun ripened tomatoes chopped fine
1 tbsp fresh chopped Thyme
1 Red Pepper cored,deseeded and roughly chopped
1 Yellow Pepper Cored,Deseeded and roughly chopped
1 courgette chopped into rounds
Cherry Tomatoes on the vine
Handful of Asparagus Tips
1 Fennel bulb chopped small
a few par boiled new potatoes
salt and pepper



Fillet Red Gurnards and set bones aside for fish stock




Pin bone Fillets and sprinkle with natural sugar to bring out the flavour of the fish and set aside in the fridge till needed.




Gently fry the onions and Garlic in some olive oil for 5 mins,stirring occasionally.
Stir in the Panko Breadcrumbs,Chopped Tomatoes,and Thyme and cook for a further 2 mins,season and stir well to coat the breadcrumbs in the pan mixture,then set aside to cool.



Heat the oven to 200degrees (180 fan oven),prep all remaining vegetables and coat in more olive oil and layer into oven baking tray,season ,then cook for 10 to 15 mins.



Lay the Red Gurnard Fillets onto the roasted vegetables and sprinkle the Panko Crumb mixture over the fish.

Bake for a further 12 to 15 mins until the fish is cooked through and the breabcrumbs golden.



Serve with a knob of Anchovie Butter on each Fish fillet and drizzle some concentrated fish stock over the meal for extra flavour.

The fish is tender but has a lovely crunch from the baked Panko Breadcrumbs !!!!!!!!!!!

Enjoy

""Baked Red Gurnard with Panko Breadcrumb Mixture""

Gazza