Got one gurnard from fishing at Fenit Bridge, it eats mainly shrimps and other molluscs hence the pink skin. The flesh is pure white and tender, famous for being a tasty fish, with some seriously spiky fins.
gurnard before cooking 
gurnard after cooking
I season for a day with salt and pepper, then add a sprig of lemon verbana, a drizzle of olive oil, wrap in baking paper and bake at 180˚C for 15 minutes, rest for another 5 minutes.
As I expected, lemon verbana gives a lemony
aroma to the fish but not any flavor, much better than using lemon.
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