Pan-seared leatherjacket with sauteed zucchini

Name: Pan-seared leatherjacket with sauteed zucchini recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 60ml olive oil; 4 x 240g whole leatherjackets, cleaned, heads removed; 2 large zucchini, roughly chopped; 2 garlic cloves, crushed; 2 bunches English spinach, stems discarded; 40g unsalted butter, chopped; Extra virgin olive oil, to serve; Lemon wedges, to serve; Micro parsley, to serve; 160g olive oil; Finely grated zest & juice of 1 lemon; 62.50 ml finely chopped flat-leaf parsley

Rate now

15m

20m

Pan-seared leather jacket with sauteed zucchini

Jump to recipe

by Hayden Quinn

Feb 13, 2017

"This dish is inspired by the produce of my favourite market, Marché Forville," says Hayden Quinn.

1/4 cup (60ml) olive oil
4 x 240g whole leatherjackets, cleaned, heads removed
2 large zucchini, roughly chopped
2 garlic cloves, crushed
2 bunches English spinach, stems discarded
40g unsalted butter, chopped
Extra virgin olive oil, to serve
Lemon wedges, to serve
Micro parsley, to serve

Lemon and parsley sauce

2/3 cup (160g) extra virgin olive oil
Finely grated zest & juice of 1 lemon
1/4 cup finely chopped flat-leaf parsley

Method

1.

For the parsley sauce, combine all ingredients in a bowl and season.
2.

Heat 1 tbs oil in a large frypan over high heat. Add half the fish and cook for 4 minutes each side or until cooked through. Set aside to rest. Repeat with 1 tbs oil and remaining fish.
3.

Wipe pan clean with paper towel. Heat remaining 1 tbs oil over high heat. Add zucchini and cook, turning, for 5 minutes or until golden. Add garlic and cook, stirring, for 1 minute or until fragrant. Add spinach and cook, stirring, for 1 minute or until starting to wilt. Add butter and cook for a further 1 minute or until just melted.
4.

Top fish with parsley sauce, drizzle with oil and season. Serve with greens, lemon wedges and parsley.