For quick, simple, family-friendly, delicious, local and affordable seafood inspo, Chef Gurmeet cooked up SA Ocean Jacket today at Frewville, which was extremely popular among our taste-testing customers!
South Australian Ocean Jacket is tender and sweet, with a substantial yield of succulent, firm flesh from every fish. Previously overlooked by fisherman, savvy cooks are now appreciating the fantastic light flavour, value and eating quality of this fish. These fish have no fiddly scales to deal with and instead have a “jacket” or skin which our fishmongers have removed.
Swimming yesterday, these Ocean Jackets are ready to cook. Try this easy recipe which also features this week’s specials: Cobram Estate Olive Oil and SA Lemons!
Pan-Fried Whole Ocean Jacket With Lemon and Garlic – Serves 2
Ingredients:
2 whole ocean jackets
2 lemons (juiced)
Fresh parsley (chopped)
5 garlic cloves (sliced)
3 tbsp olive oil
½ cup plain flour
Salt and pepper to taste
Method:
Pat the Ocean Jacket dry and lightly dust with flour, salt and pepper.
Heat up olive oil in a large skillet over medium-high heat. Then add the fish to the pan and cook for 5-7 minutes on each side until golden and crispy.
In the last 2 minutes of cooking, add sliced garlic to infuse the oil with flavour. Finish with lemon juice, chopped parsley and a drizzle of olive oil over the fish.
