Ocean Jacket with celery salsa verde


Preparation time

Cooking time


2 x 200g Ferguson Australia Ocean Jacket fillets
1 stalk celery, diced
2 tablespoons capers, roughly chopped
6 cornichons, finely sliced
Zest and juice of a lemon
1 clove garlic, finely grated
1/3 cup olive oil, plus 1 tablespoon extra
1/3 cup roughly chopped parsley leaves
1/3 cup roughly chopped mint leaves

Ocean Jacket with celery salsa verde

Stir together celery, capers, cornichons, lemon zest, garlic, 1/3 cup olive oil, mint and parsley in a bowl.

Set aside for flavours to develop.

Heat a large non-stick frying pan over high heat.

Add remaining olive oil, then ocean jacket fillets.

Season with salt.

Cook for a minute until lightly golden brown.

Turn and cook for another minute or until just cooked through.

Serve with celery salsa verde.

Recipe by Callum Hann