A simple recipe direct from the wonderful Laurence Hartwell, author of Newlyn’s well-known blog ‘Through the Gaps’.
Gurnard is a delicious and hugely underrated fish. Because of its boney structure it’s much easier to roast whole which means the fillets can then be easily teased from the frame. Baking it in salt helps to keep it beautifully moist too.
A big thanks to Larry for the recipe and for starring in our film.
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