This recipe is by chef Tom Walton, a Sydney Seafood School presenter, from his book More Fish, More Veg. Leatherjacket is an affordable and sustainable seafood choice; they are normally sold as trunks (without their heads).
WATCH A VIDEO VERSION OF THIS RECIPE HERE.
INGREDIENTS:
3 x 400-500g leatherjackets
Sea salt flakes and ground black pepper
1/3 cup pine nuts, toasted
1 cup flat-leaf parsley leaves
½ small red onion, thinly sliced
Flat bread or steamed rice, to serve
Marinade
¼ cup (60ml) olive oil
Juice of 1 lemon, plus ½ lemon extra sliced
2 tablespoons honey
1 teaspoon sweet smoked paprika, plus extra to serve
2 tablespoons za’atar, plus extra to serve
2 teaspoons sumac
1 teaspoon ground cinnamon
½ teaspoon mixed spice
4 cloves garlic, roughly chopped
METHOD:
Make three shallow cuts down both sides of each fish. Place in a wide shallow bowl or a deep baking dish and season generously with salt and pepper.
In a small bowl combine the marinade ingredients, then pour over each fish and into the cavities, making sure the fish is very well coated. Marinate for 20-30 minutes.
Preheat the oven to 220 C.
Place the fish and all the marinade in a large baking tray lined with baking paper and roast for 15-20 minutes, then allow it to rest for 2-3 minutes.
Sprinkle a little extra paprika and za’atar over the fish. Combine the pine nuts, parsley and red onion and scatter over the top. Serve with flatbread or steamed rice.