Lime and Garlic Gurnard Fillets

Last week I saw these nice gurnard fillets at our fishmonger, usually they are expensive but this time the price was quite reasonable hence I grabbed some. It was an unplanned purchase hence I don’t have any menus created for it, was thinking of frying it but its good with non-filleted gurnards so I coated it lightly with flour, garlic and parsley then pan-fried it then drizzled a bit of lime on serving.

Its good enjoyed on its own, with some rice pilaf or even use it as a filling on your soft tacos.

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Lime and Garlic Gurnard Fillets 1

Lime and Garlic Gurnard Fillets

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 6 mins
  • Total Time: 16 mins
  • Yield: 3 1x
  • Category: Main Course
  • Cuisine: Free Style


  • 500 g gurnard fillets
  • 1/2 cup flour
  • 3 cloves garlic, minced
  • 1 tbsp parsley, finely chopped
  • freshly ground black pepper
  • fresh lime
  • salt
  • olive oil, for pan frying


  1. Season and coat fish fillets with garlic, salt, freshly ground black pepper and parsley.
  2. Place flour on a plate then lightly roll fish fillets on it coating them lightly.
  3. Prepare a non-stick pan, heat a small amount of olive oil. Once olive oil is hot enough, pan fry the gurnard fillets for 3 minutes on each side or until fully cooked.
  4. Place fish on serving platters then drizzle lime juice on top, Serve.



6 Responses

  1. suituapui says:

    Dunno this fish but that looks good!

  2. Merryn says:

    This is amazing Raymund! Coating the fish with garlic as well as seasoning would be a great flavour enhancer. I have never eaten gunnard with I am sure this will be great with any white fish fillets, thanks for sharing 8)

  3. Richard Nehme says:

    this worked a treat!

  4. Mary says:

    This is really good ….. followed recipe and served with roast cherry toms, green beans and small potatoes roasted in the oven. My other half thought it was great so will be making again for sure.

  5. Pam Wilks says:

    Looking forward to trying this tonight – with garlic smashed new potatoes and green beans, and maybe some aioli.

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