Red gurnard with tomatoes and marjoram
This recipe is as simple as it is delicious, says Tom Hunt: by cooking the whole fish with the tomatoes it creates a marvellous fresh sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at discoverseafood.uk.
Cooking tools:
- Roasting pan
- Baking dish
- Chef's knife
- Cutting board
- Oven
- Aluminum foil
Ingredients
- 1 gurnard, cleaned, gutted and spine removed
- 500g ripe tomatoes
- 3 sprigs marjoram or thyme
- 3 cloves garlic
- Pasta or bread to serve
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