Name: Leatherjacket with haloumi and corn salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 cup olive oil; 1 1/3 cup fresh basil leaves, finely shredded; 1 lemon, finely grated zest and juice; 4 leatherjacket, whole, cleaned; 1 corn cob, husk removed; 1 zucchini, large, sliced lengthways; 180 gram sliced haloumi cheese; lemon wedges, to serve

Ingredients

1/2 cup olive oil

1 1/3 cup fresh basil leaves, finely shredded

1 lemon, finely grated zest and juice

4 leatherjacket, whole, cleaned

1 corn cob, husk removed

1 zucchini, large, sliced lengthways

180 gram sliced haloumi cheese

lemon wedges, to serve

Method

1.Preheat a char-grill pan or barbecue grill on high.

2.In a small bowl, combine 5 tablespoons oil, basil, lemon zest and juice.

3.Score fish several times on both sides. Rub with two-thirds basil mixture and season. Set aside.

4.In a bowl, toss corn, zucchini and remaining oil. Char-grill corn 3-4 minutes, turning on all sides, until tender and lightly charred. Char-grill zucchini strips 1 minute each side, until marks appear. Transfer to a large bowl. Once corn is cool enough, slice off kernels, using a sham knife, into same bowl, discarding cob.

5.Char-grill haloumi 1-2 minutes, turning, until golden. Add to zucchini and corn.

6.Heat a large frying pan on high. Fry fish 3-4 minutes each side, until golden and flesh flakes easily when tested with a fork.

7.Serve fish with salad, lemon wedges and a drizzle of remaining basil mixture.

Leatherjacket has beautiful, delicate flesh. Ask your fishmonger to fillet the fish, if you prefer.
Note

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Ingredients

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