• 12 brown eschalots, peeled, quartered
• 12 cloves garlic, sliced
• 4 fresh bay leaves
• 2 Tbsp unsalted butter
• 1 Tbsp extra virgin olive oil
• 4 whole leatherjacket trunks
• 1 Tbsp plain flour
• 2 cups white wine
• 2 oranges, segmented, diced
• ½ bunch tarragon, leaves picked
• ¼ bunch parsley, leaves picked
• ½ bunch chives, snipped
• Crusty bread, to serve
• Green leaf and herb salad, to serve
Note: Leatherjacket trunks come with head, innards and skin removed.
Preheat a lidded barbecue grill plate to medium. Put a large baking dish on the grill plate, then add eschalots, garlic, bay leaves, butter and oil. Sauté for 5 minutes or until lightly browned.
Score small incisions on inner skin of leatherjacket (the fishmonger will have removed outer, leathery skin) with a small knife. Add it to dish, cooking for 2 minutes each side.
Sprinkle fish with flour, then pour in wine and add oranges. Bring to a gentle simmer, then with barbecue lid closed, cook for 10 minutes, basting several times, until fish is just firm. Scatter with herbs and serve with crusty bread and salad.