You always see these little fish in the shop window and they are cheap, so here is a simple way to enjoy them. Try using leatherjacket in fish curries or stews. Leatherjacket is usually sold headed, gutted and skinned (then also known as cream fish). Simmer in the curry or stew for 4 minutes, then take off the heat and leave to rest for a further 2 minutes.
Chef: John Campbell
- 8 whole leatherjackets
- 2 tsp fennel seeds
- 1 tsp thyme stalks
- 20ml Worcestershire sauce
- 15ml olive oil
- 20ml melted butter
- freshly ground black pepper for seasoning
- Preheat the oven grill.
- Trim the fins off each fish with scissors. Make a couple of incisions in the flesh and fill with fennel seeds and thyme stalk.
- Place prepared fish on a tray and baste with a mixture of Worchestershire sauce, oil and butter. Season well, place in the oven and grill for 8 minutes or until just cooked.
- Turn onto plates and pour over the cooking juices. Serve with your choice of vegetables or a salad.