Fresh, zesty, and full of flavour.
INGREDIENTS:
½ cup plain flour
Salt flakes and freshly ground black pepper, to taste
4 x 300-350g Ocean Jackets, skin & head removed
2 lemons
¼ cup extra virgin olive oil
2 teaspoons fennel seeds
1 teaspoon chilli flakes
3 garlic cloves, sliced
60g butter
½ bunch oregano, sprigs and leaves
METHOD:
Preheat oven to 220°C (fan-forced).
Season flour with salt and pepper and place onto a flat plate. Dust Ocean Jackets evenly in flour, shaking off excess.
Heat half the oil in a large frying-pan over medium-high heat. Add the fish and cook 3-4 minutes on one side only. Transfer to a shallow roasting dish, browned side up.
Return frying pan to medium-high heat and add remaining oil, fennel seeds, chilli and garlic. Cook for 1 minute, stirring often to prevent the garlic burning.
Slice one of the lemons and add to the pan along with the butter. Allow butter to melt and foam but not brown. Quickly add the juice of the remaining lemon and oregano sprigs. Season with salt and pepper and pour immediately over fish.
Transfer baking dish to oven and bake for 10 minutes. Serve hot.
NOTES:
Ocean Jackets are almost always sold as trunks (with heads removed).
Your fishmonger can remove the thick outer skin of Ocean Jacket for you.
ALTERNATIVE SPECIES:
Mirror Dory, Snapper, Whitings.