What we call leatherjacket in Australia – due to its thick leathery skin – is known internationally as filefish or triggerfish. Leatherjacket is prized for its thick, flaky flesh — making it ideal for this spice-rubbed leatherjacket recipe. The bold harissa and spice paste marries beautifully with leatherjacket, but you could use any firm-fleshed fish, whole or fillets, including oilier ones like mackerel or tuna which will stand up equally well to the rich Mediterranean flavours. Those bold flavours pair well with a medium-bodied red, like Pikes Luccio sangiovese from the Clare Valley. It has good acid to balance the richness of the olive oil and the spice on the nose echoes those in the rub. When you remove the pan from the oven, drape a cloth over the handle as a visual reminder that it’s still hot.
Serves 2
Share page on:
