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.