RECIPE: Gurnard with Onions and Capers in Agrodolce

The Rockfish Poole know how to create the most delicious seafood dishes and today we are sharing their Gurnard with Onions and Capers in Agrodolce recipe!

Serves 2

Ingredients

• 50 g/2 oz/4 tbsp salted butter
• 1 onion, thinly sliced
• 1 tbsp olive oil
• sea salt and freshly ground black pepper
• 2 small gurnard, skinned, gutted and deheaded
• 5 tbsp white wine vinegar (sweet or sweetened)
• 2 tbsp balsamic vinegar
• small handful of salted capers, rinsed
• 1 tbsp finely chopped fresh flat-leaf Parsley

*Total Guide to Poole highly recommends Greenslade Fish for getting your fresh seafood ingredients. Check them out HERE! Also, ask your fishmonger to skin, gut and dehead 2 small gurnard.

Method

Preheat the oven to 240ºC/475ºF/gas mark 9.

Melt the butter in a saucepan and cook the onion gently for 8 minutes.

Meanwhile, heat the olive oil in an ovenproof pan and place over a high heat. Season the fish and cook in the oil, flesh side down, for 3–4 minutes, until browned. Transfer to the oven and bake for a further 8 minutes, until cooked through.

Turn the heat under the onions to high and wait until it foams then dies down – about a minute. Add your sweetened vinegar – it will really sizzle. 

Next, add the balsamic vinegar, then the capers and parsley and cook for 30 seconds. Pour over the fish as you serve it.

Find out more about The Rockfish HERE!