Jackopevers

QUICK FACTS

Taste:   Jacopevers fish is recognized by its protruding eyes and red skin. It has a firm white flesh and a delicate flavour  and has the sweetness of the lobster

 

Nutrition Value:  Omega 3, Protein, Calcium, Zinc, Vitamin A, Selenium.

 

Ways to cook:  Pan Fry, Bake, Deep-fry, Braise, Grill.

 

Recommended Portion Sizes per person:  250 – 300g

 

Similarities: The Jacopevers’ taste is almost similar to Sea Bass and Tilapia

 

Sides:  

  • Salt Baked whole fish with baby potatoes, rocket, pink peppercorns and lime wedges.
  • Grilled Jacopevers fish fillets in garlic butter sauce 
  • Coconut Crusted Jacopever Fish Bites with Lime Sauce
  • Quick-Braised Fish With Baby Potatoes & Greens
  • Deep fried Jacopevers fish whole with mixed veg kebabs.
  • Whole baked fish-herb crusted, stuffed with garlic & dill butter sauce.

 

To drink with Jackopever : French Sauvignon Blanc, Chardonnays, Pinot Noir, Beer

Best way to cook

Pan-frying: You can choose to fry your fish as is or cover it in flour or breadcrumbs. Using the extra coating will give your fish more texture and body. If you’re going to dip it in flour, soak the fish in a bowl of milk for 3 to 5 minutes, before covering it in flour or breadcrumbs. This will help the coating stick to the fish.

Get your pan ready for frying by pouring a few tablespoons of vegetable oil into it. You can also use clarified butter which will taste great on the fish. Heat the pan until the oil slides around easily. You can splatter a few drops of water in the pan – if the water sizzles, it’s ready for your fish. Place the fish flesh side down in the pan – the side you’ll be presenting to your diner (the non-skin side).

Once your fish is in the pan, slide a spatula gently underneath to prevent it from sticking. Cook the fish for 3 to 4 minutes on one side and then flip it. Fish usually cooks for 10 minutes per inch of thickness. Use a wide spatula to prevent breaking the fish. Cook for another 3-4 minutes or until the flesh turns pearly white and flakes easily with a fork. Carefully lift it out of the pan and serve immediately.

Oven baking: Baking fish in the oven enables you to control the cooking temperature and limit how much you handle the fish, preventing it from overcooking or falling apart.

Season fillets with pepper, dip in egg and coat in bread crumbs. Preheat the oven to 275°C and line a baking tray (glass or metal) with aluminium foil. Brush with olive oil.

Arrange the individual fish fillets on the baking tray in a single layer. Don’t allow the fish fillets to overlap one another. Bake in the pre-heated oven for 15 to 25 minutes or until the fish flakes easily, basting frequently with butter