Roast Leatherjackets with Lebanese Spices November 10, 2025

This recipe is by chef Tom Walton from his book More Fish, More Veg. Leatherjacket is an affordable seafood choice. Leatherjackets is also known as cream fish they have a mild, sweet flavour that’s fine-textured and low in oil. Check out the original recipe here.

INGREDIENTS:

• 3 x 400-500g leatherjackets
• Sea salt flakes and ground black pepper
• 1/3 cup pine nuts, toasted
• 1 cup flat-leaf parsley leaves
• ½ small red onion, thinly sliced
• Flat bread or steamed rice, to serve

Marinade  

• ¼ cup (60ml) olive oil
• Juice of 1 lemon, plus ½ lemon extra sliced
• 2 tablespoons honey
• 1 teaspoon sweet smoked paprika, plus extra to serve
• 2 tablespoons za’atar, plus extra to serve
• 2 teaspoons sumac
• 1 teaspoon ground cinnamon
• ½ teaspoon mixed spice
• 4 cloves garlic, roughly chopped

METHOD:

1. Make three shallow cuts down both sides of each fish. Place in a wide shallow bowl or a deep baking dish and season generously with salt and pepper.
2. In a small bowl combine the marinade ingredients, then pour over each fish and into the cavities, making sure the fish is very well coated. Marinate for 20-30 minutes.
3. Preheat the oven to 220 C.
4. Place the fish and all the marinade in a large baking tray lined with baking paper and roast for 15-20 minutes, then allow it to rest for 2-3 minutes.
5. Sprinkle a little extra paprika and za’atar over the fish. Combine the pine nuts, parsley and red onion and scatter over the top. Serve with flatbread or steamed rice.

 

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