Roasted Gurnard with Green Olives and Salsa Cruda

12:15 am on 19 February 2008

(Serves 4)

Salsa Verde


  • 75mls extra virgin olive oil
  • juice and finely grated zest of 1 lemon
  • ¼  cup chopped flat leafed parsley
  • ¼  cup ripped up basil leaves
  • 6 vine ripened tomatoes, cored and diced 1 cm
  • 1 clove garlic, finely chopped
  • pinch of hot chilli flakes
  • salt and freshly ground black pepper


Mix everything together, taste and season with salt and pepper (add more lemon juice if you like the sauce sharper in taste). Reserve.



  • 2 whole gurnard, about 500 g each, gutted, heads cut off, slashed to the bone 2 or 3 times on each side
  • 4 tablespoons olive oil
  • 1 cup green olives
  • salt and freshly ground black pepper


Preheat the oven to 200°C.

Put the gurnard into a roasting pan. Sprinkle with the olive oil and put the olives around the fish. Sprinkle with salt and pepper.

Roast 15-20 minutes or until cooked through.

Remove from the oven and carefully lift onto a serving dish. Put the olives around the fish.

Spoon the sauce over the fish and serve hot or cold.

Good with steamed rice.

 John Hawkesby’s wine suggestion


  • Hunters 2007
  • Woollaston 2007
  • Gladstone 2006



  • Ti Point 2007

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