500g fresh vacuum pack Gurnard have firm flesh that holds together well when cooking. They can be grilled or fried, however they have a very low oil content and the flesh can dry out. To combat this cook Gurnard fillets on a lower heat or using a wet method such a braising. Gurnard can be added to a soup or stew. The bones of Gurnard make good stock. Print Recipe Lime & Garlic Gurnard Prep Time10 minutes minsCook Time6 minutes mins Servings: 3 People Cost: $23 Ingredients500 Gram Gurnard Fillets½ Cup Plain flour3 Cloves Garlic, minced1 Tbsp parsley, finely choppedfreshly ground black peppersalt1 fresh limeolive oil for pan frying InstructionsSeason and coat fish fillets with garlic, salt, freshly ground black pepper and parsley.Place flour on a plate then lightly roll fish fillets on it coating them lightly.Prepare a non-stick pan, heat a small amount of olive oil. Once olive oil is hot enough, pan fry the gurnard fillets for 3 minutes on each side or until fully cooked.Place fish on serving platters then drizzle lime juice.
