Gurnard with tomato and orange, a healthy, light and tasty dish. The gurnard, cooked in tomato sauce and orange juice, is delicious. Quick and easy to prepare, it is a main dish for every occasion.
Gurnard with tomato and orange
 Difficulty: easy |
 Prep time: 15 minutes |
 Cook: 16 minutes |
 Serves: 4 |
 Cost: low |
Ingredients
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- 500 gurnard
- 1 onion
- 1 clove garlic
- 1 bunch parsley
- 200 g ripe tomatoes
- 4 tablespoons white wine
- 6 tablespoons olive oil
- 1 orange
- salt, pepper
Instructions
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Wash the gurnard and pat dry gently.
Peel the onion and slice finely. Peel the garlic and crush slightly.
Blanch the tomatoes in boiling water for 2-3 minutes, drain and peel off the skin, seeds and vegetation liquid; cut the tomatoes into strips.
Wash the parsley, dry it gently and chop finely.
Pour 3 tablespoons olive oil in a pan, add onion and garlic and let dry slightly.
Add a few tomato strips, some parsley, white wine and a pinch of salt and pepper. Bring to a boil and cook for about 6 minutes, covered.
Pass the sauce throught a strainer and pour into a baking dish.
Peel the orange, remove the cloves, peel and remove the seeds; work over a bow, to collect the orange juice.
Season the gurnard with salt and pepper and place in the baking dish with the sauce. Combine the orange slices and tomato strips and sprinkle with the remaining 3 tablespoons of olive oil and the orange juice.
Bake in a preheated oven, at 180 °C (356° F) for 8-10 minutes.
Serve the gurnard with tomato and orange warm, after sprinkling with the remaining parsley!
Note
You can prepare the gurnard replacing fresh tomatoes with canned tomatoes.
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