4 leatherjacket, whole and skinned
Butter or oil
1 onion, diced
2 cloves garlic, diced/crushed
150ml50ml white wine
400ml cream
Pinch of salt, pepper and paprika
Bunch of mixed fresh herbs – thyme, rosemary, oregano, parsley (use what you like, dried is OK too), chopped
The perfect comfort dish. Leatherjacket, often called cream fish in shops, is a perfect example of an overlooked seafood option. Leatherjacket has firm white flesh, a delicate flavour and few bones, making it a versatile fish to cook with and a great option for people who don’t like their fish to be too “fishy”.
The chefs, Zak Olsen and Tamar Wells, favourite way to serve leatherjacket is by supporting its delicate flavour with a rich, creamy sauce – warm and comforting on an autumn evening, what’s not to like?
Note: You’ll see in the YouTube video that Zak has a unique way of preparing the fish (he skins them by hand!!!). Don’t worry, you don’t have to do that: you can get them from your local fishmonger or supermarket skinned and ready to cook.
- Preheat the oven to 200° Celsius.
- Add butter or oil to a large frying pan on a medium heat, add the diced onion and garlic and soften (not brown).
- Add white wine and reduce before adding cream, and seasoning and let simmer for a couple of minutes to reduce.
- While reducing, put your fish in a roasting dish big enough to fit them in with at least a centimetre of space between them.
- Stir the chopped herbs through your cream mix and pour over the fish. Bake for about 20 mins.
- This goes great with crusty bread and roasted tomatoes. But you can choose your own favourite carbs – a pasta and salad would be just as good.
Remember, whole fish have bones so be careful! It’s a good reminder to take your time to enjoy a meal.
Recipe by Zak Olsen and Tamar Wells