Baked whole leather jackets, marjoram, capers and lemon
SERVES: 4–6 Ingredients 1kg leather jackets, black skin removed 75g (1⁄2 cup) plain flour Extra-virgin olive oil for shallow-frying 50g butter 2 tbs baby capers in vinegar, rinsed and drained well 1 bunch marjoram, leaves picked Squeeze of lemon juice, plus lemon cheeks to serve Method Preheat the oven to 250C and line a shallow roasting tin with baking paper. Dust the fish with the flour and season with some salt and freshly ground black pepper. In a large frying pan, heat a little olive oil and fry the fish for about 4 minutes on one side only. Remove the fish from the pan and place them, cooked side up, in the roasting tin. While the pan is still hot, add the butter, capers, half the marjoram leaves and the lemon juice and sizzle for 2 minutes to form a burnt butter sauce. Pour the sauce over the top of the fish and transfer the tin to the oven for 5 minutes. Remove the tin from the oven and allow the fish to rest for 5 minutes. Scatter with the remaining marjoram leaves and serve with the lemon cheeks.