4 medium Leatherjackets, heads and skin off
50g butter
1 red onion, diced
1 clove garlic, finely chopped
½ cup shelled pistachios, roughly chopped
1 teaspoon lemon thyme leaves, chopped
1 orange, zested and juiced
½ cup small black olives, pitted and chopped
1½ teaspoons finely shredded sage leaves
½ cup chopped flat-leaf parsley
1½ cups fresh breadcrumbs (see notes)
Salt flakes and freshly ground black pepper, to taste
Mashed, or roasted, potatoes, to serve
Green salad, to serve

Preheat the oven to 180°C.

 

Trim the fins and tail off each fish, using kitchen scissors, pat dry with paper towel. Oil a heavy baking dish and arrange the fish, thick-end to the edge of the pan, in a single layer.

 

Melt the butter in a large frying pan over a low heat. Add the onion and garlic and cook until they are translucent and soft. Add pistachios, thyme, orange zest, olives, sage and parsley and cook until fragrant. Remove from the heat, stir in the breadcrumbs, orange juice, salt and pepper.

 

Spoon the crust onto the fish in an even layer, pressing gently to form a firm coating. Bake for 15-20 minutes, until flesh flakes easily when tested with a fork.

 

Serve with mashed or roasted potatoes and green salad.