Hiramasa Kingfish Provencale
Hiramasa Kingfish Provencale
Crispy skin with baby spinach & lemon wedges. A delicious and healthy dish with layers of flavour.
- 4 180g Hiramasa kingfish killets (skin on)
- 1 tbsp Extra virgin olive oil (EVOO)
Provencale sauce
- 1 tbsp Extra virgin olive oil (EVOO)
- 2 Garlic cloves (finely chopped)
- Zest of 1 Lemon
- 600 g Vine ripened tomatoes (seeds removed and diced)
- 2 Anchovy fillets (drained and chopped)
- 2 tbsp Capers (rinsed and drained)
- 2 tsp Red wine vinegar
- 1 tsp Caster sugar
- 50 g Kalamata olives (pitted)
- 2 tbsp Flat leaf parsley
Side / Garnish
- 2 cups Baby spinach (or rocket)
- Lemon wedges
-
Score the skin with 2-3 cuts (stops the skin curling up). Season the kingfish with salt and pepper.
-
Heat a frypan lined with some baking paper on medium-high heat, add the EVOO, then cook the fish skin-side down for approx. 3 minutes until the skin is crisp and golden. Set all fillets aside in a baking tray skin-side up and cover with foil until ready to finish.
-
To finish the fish, preheat the oven to 180°C remove the foil and bake the fish in the tray for 3-4 minutes until just cooked through. Don’t overcook it! (you can also just finish the fish in a pan skin-side up).
Sauce
-
Heat EVOO in the same pan used for the fish over low heat. Add the garlic, lemon zest and some salt and pepper, stir for 2-3 minutes until soft but not coloured. Stir in the tomato, anchovy, capers, vinegar and sugar, then partially cover with a lid (or foil). Cook for 3-4 minutes until the tomatoe softens. Now add the olives and parsley.
To Serve
-
Place a fillet of kingfish skin-side up on the plate, add some baby spinach to the side, then spoon over a good amount of the provencale sauce across the fish. Add 1-2 lemon wedges, season & enjoy! You can also add a drizzle of infused EVOO (Lime or lemon etc) to the spinach for extra flavour.
