Baked Gurnard in Filo with Kumara and Orange

with a coriander and coconut sauce

Contributed By



  • 6 fillets gurnard or similar fish
  • 1 pkt filo pastry
  • 500 gm kumara
  • 150 gm butter - melted
  • 1 tin coconut milk
  • 1 bunch coriander
  • 2 oranges
  • 100 mls white wine
  • 40 mls honey
  • 20 mls oil
  • 1 shallot- finely diced
  • 1 litre fish stock


  1. Peel your Kumara and slice from it 6 large thin chips- blanch in hot water until soft.
  2. In a frying pan toss in a little oil with the shallots, when nearly brown add the juice of one orange, honey and season.
  3. With the remaining kumara boil until cooked then mash, to this add orange zest and segments of remaining orange, plus some chopped coriander. Allow to cool.
  4. Slowly poach the fish in stock and wine till firm. Remove from stock and dry. Reduce the cooking stock.
  5. To prepare your filo remove one sheet at a time. Lightly butter with a brush and then place another sheet on top.
  6. Once you have 3 sheets together place on a crispy kumara chip, then the gurnard, then spoon on the kumara.mash on top.
  7. Gather the filo from around the sides to form a money bag shape. Pinch together and join. Lightly brush with butter, bake in a moderate oven till golden brown.
  8. To the reduced cooking liquor add half a tin coconut cream , some chopped coriander and salt and pepper to taste.
  9. Serve with the filo with sauce on top and a green salad.