Ingredients

3 tbsp olive oil

50 g butter

1 onion, thinly sliced

2 whole Gurnard (Fish With A Story)

5 tbsp white wine vinegar

2 tbsp small capers

5 g sage leaves

Method

1. Preheat the oven to 220°C. Prepare a baking tray lined with foil. Drizzle with 1 tbsp of the olive oil to grease. 

2. Heat 1 tbsp of the oil in a frying pan with half the butter. Add the onions and cook them gently stirring for 8-10 minutes.

3. Meanwhile, slash the gurnard across the belly about 3-4 times to the bone to allow even cooking, and lay the fish onto the baking tray.

4. Pop into the oven for 10-12 minutes until cooked through.

5. Once the onions are translucent and starting to brown, add the capers and vinegar. Sweeten with a dash of sugar if needed. Transfer to a bowl.

6. Add the remaining butter and oil to the pan. Once sizzling, add the sage leaves and fry until slightly translucent. Remove from the pan and sprinkle with sea salt. 

7. Serve the fish straight from the oven. Spoon over the onion & capers and top with the sage.