| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 13g | 2g | 30g |
| sugars | fibre | protein | salt |
| 8g | 5g | 32g | 0.75g |
Why I Love New Zealand Grilled Gurnard with Roasted Vegetable Medley
Grilled Gurnard with Roasted Vegetable Medley is a beautiful amalgamation of comfort and complexity, a reflection of my journeys spanning from the Californian coast to New Zealand, culminating in the heart of a Gujarati kitchen. Drawing inspiration from the famed New Zealand Chef Peter Gordon, known for his amalgamation of ingredients and flavours, this dish celebrates simple ingredients that come together to create an experience that is both rich and wholesome.
Melding Flavours Across Continents
There’s something incredibly satisfying about the way these world apart flavours intertwine so effortlessly- the subtle sweetness of the gurnard fillets, complementing the hearty depths of the roasted vegetables, all bound together by the zesty echo of lemon and warmth of the olive oil. It evokes a sensory journey through taste and texture. Each bite is like taking a step closer to the place where it all began – the heart of an Indian-American kitchen humming with the melodies of fusion food.
More Than Just A Dish
But Grilled Gurnard with Roasted Vegetable Medley is more than just a recipe—it’s a testament to how food can bridge cultures, create connections, and evoke nostalgia all at once. It personifies the beautiful harmony of my Indian roots and my home on the West Coast. This is the kind of dish that opens up conversations over dinner tables, sharing tales of heritage, tradition, and culinary exploration.
If you’ve enjoyed dishes like Grilled Mackerel with Roast Vegetable Salad, or even a classic Grilled Salmon with a medley of roasted vegetables, then you’re likely to find comfort in this dish. A fitting companion might be a glass of crisp Sauvignon Blanc to further enhance the overall gastronomical experience.
So here’s to the love of blending traditions and the joy of creating something new, one recipe at a time. And Grilled Gurnard with Roasted Vegetable Medley truly embodies that spirit. Happy cooking!
What You’ll Need
- 6 gurnard fillets (about 7 ounces each)
- Salt and pepper to taste
- 3 tablespoons olive oil
- 1 lemon, juiced
- 2 cloves of garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 large sweet potato, cubed
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, chopped
- 2 carrots, chopped
- 1 cup cherry tomatoes
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 2 tablespoons balsamic vinegar
Method
Step One
Preheat your grill to medium-high heat. Season gurnard fillets with salt and pepper to taste.
Step Two
Create a marinade for the fish by mixing together 2 tablespoons of the olive oil, lemon juice, minced garlic, and chopped fresh parsley. Brush this mixture over the gurnard fillets, making sure that they are well coated. Let these sit to marinate for about 10 minutes.
Step Three
While your gurnard is marinating, prepare the vegetables. In a large bowl, combine the cubed sweet potato, chopped zucchini, bell peppers, onion, carrots, and cherry tomatoes. Toss these with the remaining tablespoon of olive oil until they are well coated.
Step Four
Spread the vegetables out in a single layer on a large baking sheet. Sprinkle over the dried rosemary and dried thyme, and then season with salt and pepper to taste. Roast these in a preheated oven at 400 degrees Fahrenheit for around 25-30 minutes, or until they are tender and lightly browned.
Step Five
When you are ready to grill the fish, place the fillets on the preheated grill. Cook for about 3-4 minutes on each side, or until the fish flakes easily with a fork.
Step Six
Once the vegetables have finished roasting, drizzle over the balsamic vinegar and toss to combine. Serve the grilled gurnard on top of the roasted vegetables, and enjoy this flavorful and healthy meal.
