Gurnard (cooked with prosecco, tomatoes and capers)

1 fish for two people, to share



1 gallinella fish (gurnard, or any white fleshy fish)

60ml extra virgin olive oil

100ml prosecco

1 generous splash white wine vinegar

1 clove of crushed garlic

12 caper berries

8 cherry tomatoes, cut in half

1 teaspoon finely chopped fresh parsley

Freshly ground salt and black pepper to taste 


1. Cut off the head and the tail. Slice the fish through the belly down to the back-bone (butterfly style) taking care not to cut all the way through the fish.* Clean the inside under running water and then pat dry.

*Note: although the El Gato chef left the bones, I prefer to de-bone it but still keep the ‘butterfly’ shape

2. Season the fish with freshly-ground salt and pepper, then drizzle it with extra virgin olive oil.

3. Place the fish, skin-side down, on a hot grill for a minute, then turn it over and grill the other side for another minute.

4. Pour the olive oil and garlic into a large frying pan and bring to a high heat; place the fish skin-side down in the pan.

5. Pour a generous splash of prosecco over the fish.

6. Place the cherry tomatoes and caper berries in the pan. Season with salt and freshly ground black pepper.

7. Pour a generous splash of white-wine vinegar over the fish.

8. Cover and simmer for 5 minutes.

9. Serve the fish on a plate and spoon the sauce over it.

10. Sprinkle with fresh parsley and freshly ground salt and pepper.


"For me, this is the Mediterranean on a plate".