Roasted gurnard with salsa verde and wild garlic


    bunch of spring onions, chopped

    1/2 cucumber, peeled, deseeded, chopped into fine dice

    1 green pepper, peeled, deseeded, chopped into fine dice

    2 tbsp salted capers, chopped

    1 dill pickle, finely chopped

    1 tbsp tarragon, finely chopped

    1 tbsp parsley, finely chopped

    1 tbsp mint, finely chopped

    1 tbsp chives, finely chopped

    2 tbsp extra-virgin olive oil

    1 tbsp white wine vinegar

    juice of 1 lime

    handful of wild garlic leaves, finely sliced

    salt and pepper

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Main serves 4

Mitch Tonks explains how to make a spritely spring supper using wild garlic roasted gurnard with salsa verde and wild garlic. “I particularly like the rough chopped salsa verde,” says Mitch. “It is fresh tasting and offers a real contrast of flavours, especially with the addition of the wild garlic.”

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Mix all the ingredients together for the salsa verde – spring onions, cucumber, green pepper, capers, dill pickle, herbs, oil, vinegar and lime juice.


Add the wild garlic, season and taste. Try to achieve a nice balance of crunch, salt, pickle and freshness.


Heat a tablespoon of oil in a pan and get it hot. Add the fish, skin side down, for 4 minutes, then finish cooking in a hot oven at about 220C/450F/gas mark 8 for a further 3-4 minutes.


Take out of the oven and remove the skin. Spread the salsa verde out on the plate and sit the gurnard fillet on top.

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