Baked herb & lemon leatherjacket trunks are a great introduction to whole fish. The coarse skin and large head (with its threatening spike) have been removed, and the thick white flakes of flesh lift easily off the bone. It’s also a very forgiving fish, remaining succulent even if you leave it in the oven for a few minutes too long. It tastes great with the same lemon and herb butter I often use on roast chicken and makes for a deliciously easy dinner. You could use fillets of any firm white fish if you prefer, or grill butterflied prawns in their shells with the butter melted over the top (see video below for the method). In a wine match I want something to marry with both the lemon and the butter. Musical Folk chardonnay from Yarra Valley is rich enough for the butter with plenty of flinty acid for the lemon. Winemaker James Becker describes it as ‘lemon butter with fresh picked parsley’ which sounds just like my recipe. Give it a try.
Serves 2
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