Baked whole leather jack­ets, mar­jo­ram, ca­pers and lemon

Whitsunday Times - - TASTE | LIFE -

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.

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