Recipe: Leatherjacket with Potato, Fennel, Olives and Pancetta

from the Australian Fish & Seafood Cookbook

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Leatherjacket with Potato, Fennel, Olives and Pancetta from the Australian Fish and Seafood Cookbook

Leatherjacket with Potato, Fennel, Olives and Pancetta from the Australian Fish and Seafood Cookbook [©Ben Dearnley]

<i>Australian Fish & Seafood Cookbook</i> by Susman, Huckstep, Hodges & Swan


The Australian Fish & Seafood Cookbook has been written by the most respected authorities on seafood in Australia and New Zealand and contains more than 130 of the best seafood recipe

It's also brimming with information and step-by-step instructions that will inspire you to try new and different species of fish and seafood and the different ways of cooking them.

Try this recipe using a lesser known species:

Leatherjacket with Potato, Fennel, Olives and Pancetta – serves 4


  • 2 waxy potatoes (such as kipfler/fingerling), cut in half
  • 1 whole fennel bulb, trimmed and cut into quarters
  • 750 ml (26 floz/3 cups) Fish Stock (page 457)
  • 250 ml (9 floz/1 cup) extra virgin olive oil
  • 2 whole leatherjackets, about 400 g (14 oz) each, heads and skin removed, skinned, fins trimmed
  • 2 tablespoons pitted kalamata olives
  • 120 g (4¼ oz) pancetta, cut into lardons
  • lemon oil, to serve (see note page 25)
  • sea salt, to taste


Preheat a flat-top barbecue hotplate to high, or heat a flat stovetop grill pan over high heat.

Place the potato and fennel in a small saucepan and cover with the cold stock and olive oil. Bring to the boil over high heat. Reduce the heat to medium, then simmer for 10-15 minutes until the vegetables are tender. Remove the vegetables from the stock and set aside.

Place the leatherjackets directly on the hot grill plate. Cook for about 2 minutes, then carefully turn the fish using a spatula. Add the potato, fennel, olives and pancetta to the grill plate at this stage, to heat through and caramelise a little while the fish is cooking. Cook the fish for a further 2-4 minutes, until just cooked through.

Remove all the ingredients from the barbecue and serve on a platter. Finish with a splash of lemon oil and a good sprinkling of sea salt.

This image and recipe is from Australian Fish & Seafood Cookbook, Australian Fish & Seafood Cookbook by Susman, Huckstep, Hodges and Swan with photography by Ben Dearnley, used with permission. It is published by Murdoch Books (Sydney NSW, Oct 2016; HB, 480pp) and retails in Australia for RRP A$79.99.

It is available direct from Murdoch Books here »

Read the media release here »

Try another recipe from the Australian Fish & Seafood Cookbook, this one for Salmon Pâté »

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October 24th, 2016
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