Ingredients
- 4tbs olive oil plus more for brushing
- 2 red onions, peeled, halved and thinly sliced
- 2 bay leaves, fresh if possible
- 1tsp (heaped) ras al hanout
- Half tbs harissa
- 1tbs tomato purée
- 1tbs golden brown sugar
- 2tbs red wine vinegar
- Salt and black pepper
- 300ml chicken stock
- 4 fillets of gurnard, bones removed (about 140g each)
- 60g pine nuts, toasted
- Chopped flat-leaf parsley
1 Put the oil, onions and bay leaves into a pan and slowly cook until softened.
2 Add the ras al hanout, harissa and tomato purée and continue to cook for another minute or two.
3 Add the sugar and vinegar, bring to a bubble, add the salt, pepper and stock, then bring to a simmer and cook gently for five minutes to reduce a little. (You can do this ahead of time, then warm the mixture up when you need it.)
4 Preheat the oven to 185 degrees
5 Brush a casserole dish with a little olive oil.
6 Season the fish, then lay them in the casserole, skin side up.
7 Spoon the onion mixture over the gurnard and bake it for 12-15 minutes, depending on the thickness of the fish.
8 Serve with some basmati rice and a scattering of pine nuts and parsley.
