Baked Red Gurnard nicoise salad


Preparation time

Cooking time


200g / 1 packet Ferguson Australia Red Gurnard
1/2 red onion finely sliced
10 fresh basil leaves, shredded
200g truss of cherry tomatoes
125g green beans
2 tablespoons olive oil
1/2 lemon
1 baby cos lettuce
1/4 cup kalamata olives
2 softly boiled eggs

Salsa verde
1/2 cup fresh basil leaves
1/2 cup fresh parsley leaves
1 tablespoon capers
2 anchovies
1/4 teaspoon salt
1/4 teaspoon castor sugar
1 lemon zest and juice

1 baking tray
baking paper

Baked Red Gurnard nicoise salad

Preheat oven to 180 degrees. Place a sheet of baking paper on an oven tray. Drizzle 1 tablespoon of olive oil on tray. Lay Red Gurnard fillets at one end of the tray, sprinkle with red onion and basil. Place truss of cherry tomatoes next to the fish and season both with salt, pepper and remaining olive oil.

Place in oven for 10 minutes. Place beans in a heatproof bowl and cover with boiling water. Leave to sit while you make the salsa verde.

For the salsa verde place all ingredients in a jar and blend together with a stick blender.

When the fish and tomatoes have cooked for 10 minutes, drain beans from water and add to the baking tray. Spoon pan juices over all items, squeeze with fresh lemon and place back in the oven for 5 minutes. Once cooked, remove from oven and allow to cool.

For the ni├žoise salad place the leaves of 1 baby cos lettuce, 1/4 cup kalamata olives, 2 softly boiled eggs in a bowl. Top with the cooled fish, onion, tomato and beans then add an extra tablespoon olive oil to the salsa verde to create a dressing to drizzle over the salad.