Roast Ocean Jackets with Lebanese Spices

This recipe is by chef Tom Walton, a Sydney Seafood School presenter, from his book More Fish, More Veg. Ocean Jacket (Leatherjacket) is an affordable and sustainable seafood choice; they are normally sold as trunks (without their heads).

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.