Whole gurnard recipes

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Tuscany

Tuscany

Cacciucco, as with any other Italian dish, has its variations some people use cuttlefish, octopus, conger eel, smooth dogfish and gurnard, along with a whole clove of garlic
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Fish Pie No 1 - Jamie Oliver

1 whole nutmeg, for grating. 1 kg (2lb 4oz) fish fillets, skinned and pin-boned (Jamie recommends gurnard, coley, pouting and trout - I used pouting, trout, sea bass and responsibly sourced smoked haddock). 1 whole nutmeg, for grating. 1 kg (2lb 4oz) fish fillets, skinned and pin-boned (Jamie recommends gurnard, coley, pouting and trout - I used pouting, trout, sea bass and responsibly sourced smoked haddock)
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Sarsuela

heat the olive oil in a heavy-based casserole, add the whole fish and the orange zest and fry, mashing the fish down with back of a spoon, until deep brown
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