Whole Panfried Ocean Jacket with Caper, Oregano & Pepper Sauce

Ingredients

4 Angelakis Whole Ocean Jackets

Sea Salt

2 tbls Plain Flour

4 tbls Olive Oil

2 Cloves Garlic, finely chopped

1 Lemon + Extra to serve

¼ Cup White Wine

½ tsp Cracked Black Pepper

150gm Butter

2 tbls Fresh Oregano Leaves

2 tbls Baby Capers

Method

Trim the dorsal fins from the ocean jackets with a pair of sharp kitchen scissors, pat dry with paper towel. Season the fish with sea salt and dust liberally with plain flour.

Heat a large heavy based frypan over a medium heat, add the olive oil, once its hot gently place the fish in the pan. Cook for 4 minutes on the first side or until golden brown, turn and cook on the other side for a further 4 minutes. Remove the fish from the pan and half of the olive oil.

Rest the fish while you make the sauce.

For the sauce, reduce the heat in the pan, add the garlic and sauté for a minute, add the capers, the juice of one lemon and the white wine. Allow to simmer for one minute, add the butter, allow to melt & the sauce to thicken, add the black pepper and oregano leaves, remove from heat.

To serve, pour the caper sauce over the ocean jackets, serve with lemon wedges and a green salad.

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