Leatherjackets with Burnt Butter & Capers
Pan-Frying | Whole Fish
Leatherjackets are a difficult fish to fillet because of their bone structure, but they’re one of the easiest fish to eat off the bone as the large flakes of sweet, white meat lift away easily.
4 x 300-350g leatherjackets, heads and skin off
1 cup plain flour
Salt flakes and freshly ground black pepper, to taste
¼ cup extra virgin olive oil
16 sage leaves
⅓ cup capers in brine, rinsed and dried
4 lemon cheeks
Wild or baby rocket, 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 and cook until the butter turns brown, add capers then sage leaves and cook for another minute or so, until capers and sage are crisp. Add a squeeze of lemon juice and remove from heat.
Mound rocket into the centre of plates, top with fish, spoon butter, capers and sage over the top and serve with a lemon cheek.
View Cooking Styles >