INGREDIENTS
4 x 300-350g Leatherjackets, heads and skin off
Salt flakes and freshly ground black pepper, to taste
¼ cup extra virgin olive oil
120g butter
16 sage leaves
⅓ cup capers in brine, rinsed and dried
4 lemon cheeks
Wild or baby rocket, to serve
METHOD
Heat a large frying pan over a high heat and add olive oil. When oil is hot, reduce heat to medium and add fish. Cook on one side for 4-5 minutes, until golden. Add butter and as soon as it starts to bubble and foam turn fish over. Cook for another 2-3 minutes, until flesh flakes easily when tested with a fork, basting a few times, then remove from the pan and keep warm.
Return the pan to a high heat and cook until the butter turns brown, add capers then sage leaves and cook for another minute or so, until capers and sage are crisp. Add a squeeze of lemon juice and remove from heat.
Mound rocket into the centre of plates, top with fish, spoon butter, capers and sage over the top and serve with a lemon cheek.
