4 medium Leatherjackets, heads and skin off
1 cup plain flour
Salt flakes and freshly ground black pepper, to taste
¼ cup extra virgin olive oil
120g butter
16 sage leaves 
⅓ cup capers in brine, rinsed and dried
2 lemons, cut into wedges
Steamed rice, to serve

Dust fish thoroughly in flour seasoned with salt and pepper and shake gently to remove excess.

Heat a large frying pan over a high heat and add olive oil. When oil is hot, reduce heat to medium and add fish. Cook on one side for 4-5 minutes, until golden. Add butter and as soon as it starts to bubble and foam turn fish over. Cook for another 2-3 minutes, until flesh flakes easily when tested with a fork, basting a few times, then remove from the pan and keep warm.

Return the pan to a high heat, add sage leaves and capers and cook until the butter starts to brown. Add a good squeeze of lemon juice and remove from heat.

Serve fish with butter spooned over the top with a wedge of lemon and steamed rice on the side.