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Red Gurnard with Tomatoes and Olives

This year (2008) sees the 10th birthday of Loch Fyne Restaurants (, the UK’s most popular seafood restaurant group.

To celebrate its 10th year, Loch Fyne Restaurants has compiled a list of ‘top ten’ sustainable fish dishes, with contributions from staff, guests and partner companies.

Mark Derry, Managing Director and company founder said: “We asked some of our favourite people to give us their most loved recipes using fish and shellfish from sustainable sources. We discovered that many of the people we work with day to day - the oyster farmer from the loch, the salmon farmers, even our waiting staff - have a real talent in the kitchen so we are excited to share their recipes as we celebrate our birthday.”

This recipe comes from Cordelia Faulk, Sustainability Ambassador from the Loch Fyne Restaurant in Cambridge, who keeps it alternative with Red Gurnard with Tomatoes and Olives . . .

Ingredients for Red Gurnard with Tomatoes and Olives

4 x 200g red gurnard fillets
120g plum tomatoes
80g red onions finely sliced
80g Kalamata olives (quartered)
2 cloves garlic
20g basil
pinch rosemary
120 ml white wine
120 ml fish stock
2 tbsp olive oil

How to make Red Gurnard with Tomatoes and Olives

  • Preheat oven to 200°C.
  • De-seed tomatoes and cut into quarters and then slice again.
  • Finely slice garlic and roughly chop herbs (reserve a little basil for a garnish).
  • Heat the olive oil in a frying pan and place these ingredients with the sliced onion and olives and sweat the ingredients for two minutes.
  • Place the gurnard fillet on top and pour over the white wine and the fish stock, season, cover with a lid or foil and cook in the oven for 5 minutes.
  • Remove the fish, place a quarter of the tomato and olive mixture on each plate and top with the fish and some fresh basil.

Serves 4

Loch Fyne Restaurants