BBQ Italian Gurnard




Serves 4


4 gurnard fillets

1 char grilled pepper, cut in strips 8 stoned olives, chopped

8 sundried tomatoes

6 basil leaves, chopped

11⁄2 tsp capers

11⁄2 cups white wine

Salt & pepper

Olive oil

4 sheets foil


Place foil sheets on bench shiny side up.

Oil the foil. Place gurnard fillets on the foil. Mix the topping & place on fish, add wine, close parcel loosely.

Make sure there are no leaks. Grill for 7-8 minutes.

Compliments of the New Zealand Seafood Council Ltd