Gurnard in guazzetto

Here is the recipe for gurnard in guazzetto, a dish that highlights the delicate flavor of this fish:

Ingredients

• 4 gurnards (about 200 g each)
• 2 cloves of garlic
• 4 tablespoons of extra virgin olive oil
• 200 ml of dry white wine
• 250 g of cherry tomatoes
• Chopped fresh parsley (to taste)
• Salt and pepper (as needed)
• Chili pepper (optional, according to taste)

Preparation

1. Clean the gurnards by removing the guts, scales, and fins; then wash them under running water and pat them dry.
2. In a large pan, sauté the garlic cloves in extra virgin olive oil. If you like a spicy touch, you can also add chili pepper.
3. Place the gurnards in the pan and let them brown for a few minutes on each side, until they are well golden.
4. Deglaze with white wine and let the alcohol evaporate over high heat.
5. Add the cherry tomatoes, halved or whole (according to your preference), and cover with a lid, cooking on medium-low heat for about 15 minutes. Adjust with salt and pepper.
6. At the end of cooking, sprinkle with chopped fresh parsley to add freshness to the dish.

Serve the gurnard in guazzetto hot, making sure the sauce has reached a slightly thick consistency and is rich in flavor. Pair the dish with some crunchy bread or, if you prefer, with some soft polenta to soak up the guazzetto.

Curiosity

The gurnard, also known as tub gurnard, is a fish appreciated for its white and delicate flesh. It is widespread in the Mediterranean and is often cooked in guazzetto precisely to enhance its features. The simplicity of its preparation makes this dish an ideal choice for a tasty but not too complex fish dinner.