Cooks in: 1h 10mins
Levels: Medium
Serves: 8
List of Ingredients
- 2.2 LBS. of slice of gurnard
- 4 C. of San Marzano tomatoes (or plum tomatoes)
- 4 1/2 PCS. of stale rustic bread
- Parsley
- Garlic
- Extravirgin olive oil
- Salt
- Pepper
Method
1
Cut the bread into pieces, grease them with oil, sprinkle them with salt and pepper and bake them for 8-10 minutes on a baking sheet at 320°F. Meanwhile, score the tomatoes, drop them into boiling water for 30 seconds, drain, remove the skins and seeds and cut them into small squares.
2
Massage the gurnard with a tablespoon of minced parsley and score the meat in diagonal lines so the fish gains lots of flavor and cooks evenly. Slice 1 clove of garlic and string the slices onto a toothpick (this will allow it to flavor the dish but will also be easy to remove); put it in a saucepan and fry it for a couple of minutes in 4 tablespoons of oil, then remove the garlic and add the tomatoes, the gurnard, the bread cubes (reserving some for garnish), salt, pepper, 3 ladles of water and a big handful of minced parsley.
3
Cover and cook over low heat for 40 minutes. Serve the gurnard garnished with the reserved bread cubes.