Ocean Jacket

Preparation info

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By Ben Shewry

Published 2012

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  • 1 litre (35 fl oz/4 cups) water, at 4°C (39°F)
  • 10 g ( oz) sea salt flakes
  • 4 x 80 g ( oz) ocean jacket fillets, skin off, pin-boned
  • table salt, to taste
  • small grind of white pepper
  • 15 ml (½ fl oz) grape seed oil


Combine the water and the sea salt and mix until dissolved to make a brine for the fish. Pour over the fish and leave for 10 minutes. Remove the fish from the brine, discarding the brine. Gently dry the fish on paper towel and refrigerate until needed.

When you are ready to serve, preheat the oven to 110°C (225°F/Gas ½) and prepare four 10 cm (4 inch) squares of baking paper.

Remove the fish from the refrigerator 15 minutes before cooking. This will result in much more moist, evenly cooked flesh. If you cook fish cold from the refrigerator, it takes longer to cook and ends up drying out.

Heat a heavy-based frying pan until very hot. Season the fish with a little salt and the pepper. Place the oil in the pan, immediately add the fish, presentation side down, and sear briefly for 10 seconds, then remove from the pan and place each piece, seared side up, on a square of baking paper. Place on a wire rack on a baking tray (the rack will allow the hot air to circulate around the fish and cook it more evenly) and bake for 6–7 minutes. Serve immediately.