Provencale kingfish

Here is a favourite recipe adapted from an old delicious magazine  that I have made with salmon, snapper and kingfish.  Perfect for a late summer midweek dinner.



Provencale kingfish
Author: rachel
Serves: 4
  • 4 x 180 g kingfish fillets
  • 2 garlic cloves finely chopped
  • grated zest 1 lemon
  • 600g cherry tomatoes (halved)
  • 2 anchovy fillets in oil drained chopped
  • 2 tbs capers rinsed drained
  • 2 tsp red wine vinegar
  • 1 tsp caster sugar
  • 12 pitted kalamata olives
  • baby spinach and steamed asparagus to serve
  1. Heat 2 tsp oil over low heat, add garlic, lemon zest and stir for 2 mins. Stir in remaining ingredients, partially cover and cook for 3-4 minutes until tomato just softens. Remove and set aside while you cook the fish.
  2. Season fish with salt and pepper.
  3. Cook in 2 tsp olive oil 3-4 mins on each side or until just cooked through.
  4. Serve fish with sauce, baby spinach and steamed asparagus.
  5. (I think I spend more on baby spinach than I do on shoes!)
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