Grilled Gurnard with a parmesan cheese crust and celery sause

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  • 4 fillets gurnard or similar fish
  • 150 gm parmesan cheese - grated
  • 4 sticks celery
  • 1 med onion
  • 400 mls fresh cream
  • 150 mls white wine
  • 200 mls natural yoghurt


  1. Add salt and pepper to grated parmesan. press fish fillets firmly into parmesan.
  2. Heat oil in a large pan until almost smoking , then seal both sides of fish in pan.
  3. Place fish in moderate oven until cooked.
  4. To make sauce- chop celery and onion and then slightly brown, then add fish stock and wine(optional). When reduced by half , add the cream and again reduce till your sauce has thickened. For a healthier option - reduce stock and wine until almost a glaze then add in natural yoghurt instead of cream. Be careful not to over heat as it will curdle!
  5. Strain sauce before serving.