Gurnard Fillets 'alla Pizzaiola'

Gurnard fillets ‘alla pizzaiola’ are a variation of the more widely known ‘carne alla pizzaiola’, adapted for fish to create a lighter version with Mediterranean flavors. Here’s how to make them:

Ingredients

• 4 gurnard fillets (about 150-200 g each)
• 500 g of peeled tomatoes or tomato purée
• 2 cloves of garlic
• Dried oregano
• Pitted black olives
• Salted capers (rinsed and desalinated)
• Extra virgin olive oil
• Salt
• Chili pepper (optional)
• Chopped fresh parsley
• A glass of white wine

Preparation

1. In a pan large enough to contain the fillets in a single layer, lightly fry the garlic cloves in extra virgin olive oil. If desired, you can add a piece of chili pepper to make the dish spicy.
2. Once the garlic is golden brown, remove it from the pan and add the crushed peeled tomatoes or tomato purée. Let it cook for about 10 minutes over medium-low heat.
3. Add the capers, olives, and a sprinkle of dried oregano. Adjust with salt and add the glass of white wine, letting it evaporate over high heat.
4. Lower the heat again and place the gurnard fillets in the sauce. Cover the pan with a lid and let it cook for about 10-15 minutes, depending on the thickness of the fillets, turning them gently halfway through cooking.
5. Once the fillets are cooked, serve them on plates and sprinkle with chopped fresh parsley.

Curiosity

The gurnard is a fish valued for its white and delicate flesh, particularly versatile in cooking. Adapting the classic ‘pizzaiola’, typically used for meat, to fish is a demonstration of creativity and the ability to reinvent traditional dishes in a modern key, while still maintaining the typical flavors of Mediterranean cuisine.