Baked Gurnard with Roasted Vegetables
Preparation time: 20 minutes
Cooking time: 15 minutes
575g red gurnard fillets
½ red onion, finely chopped
1 clove garlic, crushed
3 tablespoons olive oil
55g dried breadcrumbs
30g sun blush tomatoes, chopped
1 tablespoon fresh chopped thyme
Salt and black pepper
1 red pepper, deseeded and roughly chopped
1 yellow pepper, deseeded and roughly chopped
1 courgette, trimmed and roughly chopped
1. Preheat the oven to 200 C / 400 F / gas mark 6.
2. Gently fry the onion and garlic in olive oil for five minutes, stirring occasionally. Stir in the breadcrumbs, tomatoes and thyme and cook for one minute. Season and leave to cool.
3. Toss the peppers and courgette in the remaining oil and place on a baking sheet. Bake for ten minutes.
4. Lay the gurnard fillets over the roasted vegetables and sprinkle the crumb mixture on top of the fish. Bake for 12-15 minutes until the fish is cooked and the crumbs are golden.