Fish

Baked leatherjackets with marjoram and capers

Name: Baked leatherjackets with marjoram and capers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 cup (75g) plain flour; 4 whole leatherjackets (skin on – leatherjackets are always sold without heads), cleaned; Olive oil, to shallow-fry; 50g unsalted butter, chopped; 2 tbs baby capers in vinegar, drained, patted dry with paper towel; 1 bunch marjoram (substitute oregano), leaves picked; Juice of 1/2 a lemon; Lemon cheeks, to serve

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15m

Baked leatherjackets with marjoram and capers

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by Mike McEnearney

Chef and delicious. columnist

Aug 01, 2017

Beautiful, simple and guaranteed to please. This is an edited extract from Real Food by Mike: Seasonal Wholefood Recipes for Wellbeing by Mike McEnearney (published by Hardie Grant Books, RRP $45). Available now.

1/2 cup (75g) plain flour
4 whole leatherjackets (skin on – leatherjackets are always sold without heads), cleaned
Olive oil, to shallow-fry
50g unsalted butter, chopped
2 tbs baby capers in vinegar, drained, patted dry with paper towel
1 bunch marjoram (substitute oregano), leaves picked
Juice of 1/2 a lemon
Lemon cheeks, to serve

Method

1.

Preheat the oven to 250°C. Grease a shallow roasting pan and line with baking paper.
2.

Place flour in a bowl. Add fish and dust in flour, patting away excess. Season.
3.

Heat oil in a large frypan over medium-high heat. Add fish and cook, without turning, for 4 minutes. Remove from pan and transfer, cooked-side up, to the prepared pan.
4.

Return frypan to medium-high heat and add butter, capers, half the marjoram and lemon juice. Cook, stirring occasionally, for 2 minutes or until butter is foaming. Pour butter mixture over fish, transfer to the oven and bake for 6 minutes or until fish is just cooked through.
5.

Remove from oven and set aside in the pan for 5 minutes to rest. Scatter fish with remaining marjoram and serve immediately with lemon cheeks.