Gurnard en papillote

For a classic French way with fish try Ed Baines' deliciously flavourful recipe for gurnard, baked with Pernod-flavoured vegetables
By Ed Baines
Gurnard en papillote
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • ½ Savoy cabbage, finely shredded
  • 2 leeks, finely shredded
  • 2 large shallots, thinly shredded
  • 2 courgettes, finely shredded
  • 1 carrot, finely shredded
  • 1 kohlrabi, finely shredded
  • 100 ml Pernod
  • 55 g butter, melted
  • small bunch of parsley, chopped
  • 1 clove garlic, finely chopped
  • salt
  • 225 g gurnard fillets
  • 600 ml fish stock, boiled until reduced to 1 tbsp
  • 1 tbsp crème fraîche
  • sprig of rosemary, to garnish


1. Preheat the oven to 180°C/gas 4.

2. In a large bowl, mix together the cabbage, leek, shallot, courgette, carrot and kohlrabi.

3. Mix in the Pernod, melted butter and the parsley.

4. In a pestle and mortar or with the back of a knife, mash the garlic with a pinch of salt. Combine with the other ingredients.

5. Spread the vegetable mixture evenly over a sheet of kitchen foil on a baking sheet. Top with the gurnard.

6. Spoon over the reduced fish stock and the crème fraîche and fold the foil over the fish, pleating the edges together to form a parcel.

7. Bake the gurnard for 12-15 minutes.

8. Serve at once, garnished with the rosemary.

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