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Falling hook, line and sinker for great alternatives to cod
Gurnard and mackerel make fine fish dishes, says Clare Latimer
WITH all the problems of over-fishing cod and other popular fish, it is up to us to encourage the use of the less well known, but delicious fish that are still plentiful in the sea.
Friends at my cottage in Cornwall last week had a tremendous time out on a boat. They dropped a fishing line over the side for fun and, to their amazement, the mackerel came in thick and fast!
Back on the beach they built a fire, picked some sea spinach and samphire that happened to be growing under their feet and had a feast of a lifetime. They had a 10-year-old boy with them and what is so wonderful is that he will probably remember that evening forever. I certainly remember my own childhood experiences like that.
One fish that is to be encouraged is the gurnard, which is starting to get its gills on the plate so here is a recipe to tempt you and hopefully it will help the trend.
Baked stuffed gurnard
This is a lovely, firm white fish but it doesn’t have the prettiest face so have the head removed if you prefer.
Serve with new potatoes and spinach to make the perfect dish.
Ingredients
Serves 4
4 red gurnard, gutted;
1 red onion, peeled and thinly sliced;
1 desp olive oil;
1 glass white wine.
For the stuffing:
1 small onion, peeled and finely chopped;
1 rasher streaky bacon, rind removed and chopped small;
Little olive oil;
1 egg;
4 tablespoons breadcrumbs;
Little fresh or dried thyme, finely chopped;
Small handful flat leaf parsley, finely chopped;
Juice of one lime;
Rock salt and freshly ground black pepper.
Method
Preheat the oven 200C/ 400F/gas 6.
To make the stuffing, fry the bacon gently in a heavy pan with the onion and oil until the onion is soft but not brown.
Mix the egg, breadcrumbs, bacon mix, thyme, par sley and lime juice to make a moist mixture, adding more oil if necessary. Season with salt and pepper. Fill the fish with the stuffing.
Put the sliced onion on the base of a lightly oiled casserole or baking dish. Arrange the gurnard on top and pour in the wine.
Brush the fish with oil. Cover and bake for about 25 or 30 minutes or until the fish are cooked.
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