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Recipe List

Cornish Gurnard with shitake mushrooms

x Whole Gurnard, (weight after gutting and scaling)
x red onion thinly sliced
g shiitake mushrooms thickly sliced
x tsp lemon
x sprigs of thyme
Extra virgin olive oil
Salt and pepper
Rocket leaves or watercress
Preheat the oven to 220C/425F/Gas 7. Prepare the ingredients as indicated.

1. Place each fish on a large sheet of greaseproof paper. Divide the red onion and mushrooms evenly between each fish, squeeze over the lemon juice and add the sprigs of thyme. Drizzle each gurnard with a little olive oil and season.

2. Fold the greaseproof paper over and scrunch up the edges to seal, making an envelope around each fish (like a Cornish pasty). Make sure that the paper is sealed well and that there is still room for steam to circulate inside.

3. Place the paper parcels onto the baking sheets and cook for 12-15 minutes.

4. To serve, place the parcels onto plates with a rocket or watercress salad and open the parcels at the table.