This wonderful recipe of Gurnard with paprika, thyme, garlic and lemon provides a power punch of protein and goodness.
GURNARD WITH PAPRIKA, THYME, GARLIC AND LEMON
2 fillets of gurnard, about 300g, cut into four pieces
2 tsp of paprika
1 Tbsp fresh thyme chopped
3 cloves of garlic
Rind of a lemon finely grated
1 Tbsp of olive oil
Sea salt and 1 tsp of whole black peppercorns
How to cook the gurnard:
In a mortar and pestle combine all the ingredients except the fish.
Pound until it makes a smooth paste. Rub into the gurnard and place the rest of the mixture into a roasting dish with two more tablespoons of olive oil. Place the fish in the pan and bake for about 15 minutes until cooked at 200 degrees Celsius.
Serve with a little chick pea puree and garnish with thyme sprigs.