Ingredients: 
1 leatherjacket (400-500g) per person
2 tbsp unsalted butter per person
2 tbsp of well-rinsed, whole, large salted capers

Method:
Choose one leatherjacket per person, skinned with head off.

Heat 2 tbsp of unsalted butter in a frypan until it is foaming.  Fry the leatherjackets, fitting one or two in comfortably.  Depending on the thickness, the fish should take 4 to 5 minutes each side.  Make sure the flame is not too high and doesn’t burn the butter too quickly.  Once the first side is cooked, turn the fish and add 2 tbsp of well-rinsed, whole, large salted capers so that they sizzle and crisp up in the cuture.

When the fish is cooked through, serve with the capers and butter spooned over it.