Ingredients
- 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
Recipe also works with:
Method
- 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.