Pan-Fried Red Gurnard with Garlic and Tomatoes

Ingredients:

4 equally sized red Gurnard 

3 tbsp olive oil

3 tbsp dry white wine

1 lemon, juiced

2 garlic cloves, pressed

Salt and pepper, to taste

340 g (12 oz) fresh tomatoes, thinly sliced, or 400 g (14 oz) canned tomatoes, well drained

Fresh dill sprigs, for garnish

Instructions:

Preheat the oven to 190 °C (375 °F) / gas mark 5.

Scale the fish by running the blunt side of a knife from tail to head. Using a filleting knife, cut along the belly from just under the head to near the tail. Clean the cavity of the fish, leaving the liver if desired. Rinse the fish inside and out, then pat dry. Trim the tail and fins with kitchen scissors.

Arrange the fish:

Place the fish alternately in an ovenproof dish.

Make the dressing:

Mix the olive oil and wine, then squeeze in the lemon juice. Add pressed garlic, salt, and pepper. Pour this mixture over the fish.

Arrange the tomato slices on top of the fish, or, if using canned tomatoes, lightly mash and spoon them over.

Bake:

Bake for 25 minutes, occasionally spooning the pan juices over the fish to keep it moist.

Serve:

Garnish with fresh dill sprigs and serve immediately.