Red Gurnards are very distinctive bottom-living fish with large heads and eyes. The head is protected by large bony plates and strong spines. It is a very underrated fish often used by pot fisherman as bait but now used as a fish of real quality at a low cost and which is abundant in Jersey waters all year round.
Red Gurnard looks beautiful, has a firm tasty white flesh, and can be filleted or cooked whole and is good for poaching, frying and baking.
Try this - Quickly fry the fish in a little olive oil for a minute or so on each side being careful that they do not stick and tear the skin. Then paint with some olive oil with a pastry brush, and cook in the oven at 375°F/190°C/Reg5 for about ten minutes