4 Gurnard fillets (not too small!)
- 1 chargrilled pepper, cut in strips
- 8 stoned olives, chopped
- 8 sundried tomatoes
- 6 basil leaves, chopped
- 1½ tsp capers
- 1½ cups white wine
- salt and pepper
- olive oil
- 4 sheets foil
- Place foil sheets on bench shiny side up.
- Oil the foil.
- Place Gurnard fillets on the foil.
- Mix the topping and place on fish, add wine, close parcel loosely.
- Make sure there are no leaks.
- Grill for 7-8 minutes.
Courtesy Seafood NZ