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Kingklip with Buttered Leeks and Pancetta

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Kingklip with buttered leeks and pancetta

Course: Main Course
Cuisine: Seafood
Diet: Gluten Free, Low Carb, High Fat Low Carb
Keyword: fresh fish, kingklip
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 generous servings
This delicious dish was quick and easy to prepare. You can't go wrong with these beautiful ingredients.
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Ingredients

  • 1 kingklip fillet 400-600g, cut into large chunks
  • 80 g Richard Bosman pancetta
  • 4 medium leeks
  • 2 cloves garlic
  • 1 Tbsp olive oil
  • 4 Tbsp butter
  • salt and pepper
  • juice of 1 lemon
  • chopped parsley to serve

Instructions

  • Heat your grill.
  • Preheat a heavy-bottomed pan and cook the pancetta until crisp (pancetta cooks much faster than regular bacon, so this only takes a few minutes). Set aside on kitchen paper and leave the residual fat in the pan.
  • Fry the leeks for a couple of minutes before adding the garlic. Continue to cook gently and stir frequently so that they do not brown. Remove from the heat and set aside.
  • Season the kingklip on both sides. Add the olive oil to the pan and fry the kingklip for a few minutes on a side until slightly golden.
  • Add the butter to the pan and once melted, baste the fish. Add the leeks back into the pan with the lemon juice. Transfer to the oven for a few minutes to get some colour on the kingklip.
  • Serve with chopped crispy pancetta, some chopped parsley and wilted greens.

Emma’s Tuna Poké Bowls

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Tuna Poké Bowls

Course: Light Meal, Main Course
Cuisine: Japanese
Keyword: poké, sushi rice, tuna
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 2
Author: Emma Nkunzana
@emma.nkunzana created this beautiful light recipe especially for us.
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Ingredients

  • half 1kg tuna loin cubed into 1-2cm pieces
  • 2 limes juiced
  • 1 Tbsp sesame oil
  • 2 Tbsp soy sauce or replace with liquid aminos if you're gluten free

Toppings

  • 100 g edamame beans shelled
  • 6 radishes finely sliced
  • 4 spring onions finely sliced
  • toasted sesame seeds
  • 1 avocado sliced
  • micro herbs to garnis

Rice

  • 1 cup jasmine rice
  • 1½ cups water
  • ½ c rice wine vinegar
  • 3 Tbsp castor sugar

Instructions

  • Rinse and soak the rice for 15 minutes.
  • Bring the water and rice to a boil and cook, covered for 20 minutes, or until liquid is absorbed.
  • Meanwhile, in a saucepan, bring the rice wine vinegar and sugar to a simmer until the sugar is dissolved, then set aside to cool.
  • Spread the rice on a baking sheet to cool down, then add the vinegar/sugar mixture and gently fold it through the rice.
  • For the tuna, mix the lime juice, sesame oil and soy sauce together and coat the tuna. Do not let the tuna sit for longer than 15 minutes in the dressing.
  • Serve the rice with topping ingredients and tuna.

Trout Portions with Garlic Lemon Butter Sauce

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Trout Portions with Garlic Lemon Butter Sauce

Course: Main Course
Cuisine: Fish
Diet: Gluten Free, Low Carb, High Fat Low Carb
Keyword: frozen fish, smoked trout
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Our trout portions are really handy to have ready in the freezer. They take about 15 minutes to defrost in a bowl of water (in their vacuum packaging). I often just season it and pan-fry it for a quick lunch. But it can also be dressed up a little bit - this recipe is super delicious and easy to make.
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Ingredients

  • 2 trout portions (200g each) defrosted, skin on
  • 2 Tbsp cooking oil olive or coconut
  • salt to taste
  • 4 garlic cloves crushed
  • 3 Tbsp freshly squeezed lemon juice
  • 2 Tbsp dry white wine
  • 2 Tbsp butter
  • 2 Tbsp freshly chopped parsley

Instructions

  • Heat a non-stick pan and add a glug of oil. Season the trout portions all over, then pan-fry skin side down for about 3 minutes. Flip the fish carefully and cook for no longer than 1 minute. Remove and set aside somewhere warm.
  • Add the garlic, lemon juice, and white wine to the same pan with some more oil if necessary. Cook on medium-low heat for a couple of minutes, until the garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
  • Remove the skin from the fish and return it to the pan (skin side down) to warm through. Spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.
  • I served the fish with creamy cauli mash and roasted beetroot. Beetroot is a classic accompaniment to salmon/trout as the sweetness is a lovely contrast to the fish.

Garlic Parmesan Baked Fish

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Garlic Parmesan Baked Fish

Course: Main Course
Cuisine: Keto
Diet: Gluten Free, Low Carb, High Fat Low Carb
Keyword: fresh fish, frozen fish, hake, kingklip
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Here’s a recipe to convince you that fish and cheese can be comfort food and not a food sin after all!
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Ingredients

  • 60 ml softened salted butter
  • 1 Tbps mayonnaise
  • ½ cup grated Parmesan cheese
  • 2 Tbsp chives finely chopped
  • 4 garlic coves or more
  • good grinding of black pepper
  • 1 kg firm white fish portioned into 4 pieces
  • juice of half a lemon
  • salt & pepper to taste

Instructions

  • Preheat your oven to 225˚C. Season the fish with the salt, pepper and lemon juice and place them in a baking dish.
  • Mix the rest of the ingredients together and spread it evenly on the fish portions. Bake for about 10 minutes until lightly browned and cooked through. Serve!

Whole Baked Trout stuffed with Grapefruit and Fennel

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Whole baked Trout stuffed with Grapefruit and Fennel

Course: Main Course
Cuisine: Fish
Diet: Gluten Free
Keyword: special occasion, trout, whole fish
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Author: Emma Nkunzana
@emma.nkunzana came up with this beautiful crowd-pleaser for us
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Ingredients

Trout

  • 1 whole trout fresh or defrosted, about 1.5kg
  • 1 large grapefruit sliced
  • reserve the grapefruit juice to use in the dressing
  • 1 lemon
  • 2 cloves garlic sliced
  • fresh dill
  • olive oil to baste
  • salt & pepper to taste

For the Brussel sprout salad

  • 300 g Brussels sprouts halved
  • 1 Granny Smith apple sliced
  • 300 g baby spinach
  • grapefruit juice (as above)
  • 60 ml olive oil
  • 1 tsp mustard
  • salt
  • 30 g roasted and crushed walnuts

Instructions

  • Preheat the oven to 200C. Score both sides of the flesh of the skin.
  • Insert into the belly the lemon, grapefruit, garlic and fennel into the belly of the fish. Drizzle the skin with olive oil and salt.
    Bake at 200C for 5 minutes, then for a further 10min at 180C.
  • Lightly drizzle the Brussel sprouts with olive oil and salt. Bake with the trout for 10min until bright green and crispy.
  • Once the Brussel sprouts are cooked, assemble the salad by combining the spinach, apple slices and sprouts. Make the dressing by emulsifying the oil, lemon and grapefruit juice, mustard and salt. Drizzle over the salad and scatter nuts.
  • Serve the trout with the salad.

Smoked Trout, Rocket & Broccoli Salad

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Smoked Trout, Rocket & Broccoli Pasta

Course: Main Course
Cuisine: Japanese
Keyword: pasta, pesto, rocket, smoked trout, trout
Servings: 4
⁠Photograph by @michelleparkinphotography. Recipe by by @pesto_princess
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Ingredients

  • 1 head broccoli finely chopped
  • 1 jar Pesto Princess rocket & walnut pesto
  • 1 shallot or small onion, sliced thinly
  • 1 lemon zested and juiced
  • 340 g tagliatelle or your favourite pasta
  • hard cheese
  • 2 packs smoked trout ribbons 80g each, 160g total
  • sald and black pepper

Instructions

  • Blitz the broccoli, Pesto Princess Rocket Pesto and a few glugs of olive oil in a food processor until it has the texture of a thick, chunky pesto. Season to taste.
  • In a pan large enough to hold all the cooked pasta, sauté the onion in olive oil until soft. Add the lemon zest.⁠
  • Cook the pasta in salted boiling water until cooked but still a little firm. Drain and reserve about 4 tablespoons of the cooking water.⁠
  • Place the hot pasta in the pan with the onion and lemon zest, and immediately top with the broccoli ‘pesto’ and lemon juice. Give it a good mix and add some of the reserved cooking water and olive oil to loosen the sauce if you think it needs it.⁠
  • Top with the trout ribbons, Parmesan and black pepper.⁠

Chilli Butter Roasted Kingklip

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Chilli Butter Roasted Kingklip

Course: Main Course
Cuisine: Seafood
Diet: Gluten Free, Low Carb, High Fat Low Carb
Keyword: fresh fish, frozen fish, kingklip
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
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Ingredients

  • 3-4 garlic cloves crushed
  • 1 tsp chilli flakes
  • 1-2 tsp smoked paprika
  • 100 g butter
  • 1 kingklip fillet about 500g
  • drizzle olive oil

Instructions

  • Gently fry the crushed garlic, chilli flakes and smoked paprika in 100 g butter for a few minutes until caramelised.
  • Preheat the oven to 200°C.
  • Divide the kingklip fillet into 4 portions and season both sides.
  • Heat an ovenproof pan until very hot, drizzle with olive oil and place the fish in the pan. Fry for a few minutes until slightly golden and the fish releases from the pan.] Turn over, add half of the flavoured butter and roast in the oven for 5 minutes or until cooked through.
  • Serve with the pan juices, steamed greens and remaining butter.

Simple Grilled Yellowtail with a Warm Mediterranean Style Broccoli Salad

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Simple Grilled Yellowtail With A Warm Mediterranean Style Broccoli Salad

Course: Main Course
Cuisine: Mediterranean, Seafood
Diet: Gluten Free, Low Carb, High Fat Low Carb, Low Calorie
Keyword: fresh fish, frozen fish, yellowtail
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
Author: Emma Nkunzana
@emma.nkunzana put together this beautiful yellowtail recipe for us.
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Ingredients

Instructions

  • Drizzle about 2 Tbsp of olive oil over the fish, both flesh and skin. Season with Salt, pepper and the zest of 1 lemon.
  • To prepare your salad, steam the broccoli for about 5 minutes. Once steamed shock in a bowl of ice water.
  • In a jug, prepare your salad dressing by adding Pesto Princess Greek Pesto with 2 Tbsp olive oil, the juice of 1 lemon and about a teaspoon of salt. Mix till dressing is emulsified.
  • To assemble salad, toss broccoli with baby spinach and drizzle with dressing. Garnish with olives, parsley, almonds and cheese, if using.
  • To cook the fish, heat a pan to medium heat. Cook skin side down for about 4 minutes, flip and cook for a further 3-4 minutes.

Creamy Keto Fish Bake

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Creamy Keto Fish Bake

Course: Main Course
Cuisine: Seafood
Diet: Gluten Free, Low Carb, High Fat Low Carb
Keyword: fresh fish, hake, kingklip
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
This recipe’s for or our low carb/keto followers and works equally well with either hake or kingklip. I adapted it from a recipe I found on dietdoctor.com.
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Ingredients

  • 2 Tbsp olive oil
  • 500 g broccoli
  • 6 spring onions finely sliced
  • 2 Tbsp small capers
  • butter for greaing the dish
  • 800 g firm white fish
  • 1 cup heavy cream
  • ¾ Tbsp Dijon mustard
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • 1 Tbsp NOMU parsley & lemon seafood blend

For serving

  • leafy greens of your choice

Instructions

  • Preheat the oven to 200°C.
  • Divide the broccoli into small florets, including the stem, then fry in heated oil on medium high for 5 minutes, until golden and soft.
  • Season with salt and pepper .Add the spring onions and the capers and fry for another 1-2 minutes.
  • Transfer everything to a greased baking dish and place the fish on top.
  • Mix parsley, whipping cream and mustard, then pour it over the fish and vegetables. Top with slices of butter.
  • Bake for 20 minutes or until the fish is cooked through, and flakes easily with a fork. Serve with wilted greens.

Harissa Baked Hake

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Harissa Baked Hake

Course: Main Course
Cuisine: Seafood
Diet: Gluten Free, Low Carb, Dairy Free
Keyword: baked fish, hake, harissa
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
This is another of @emma.nkunzana's lovely recipes, this time featuring hake.
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Ingredients

Instructions

  • Heat oven to 180C.
  • In a medium hot oven-proof pan, fry the onions with oil for about 4 minutes.
  • Add crushed garlic and peppers and cook for 2 minutes.
  • Add Pesto Princess Harissa paste, spices, anchovies, wine and chilli (if using). Stir to combine, let simmer for a minute then add canned tomatoes and creme fraiche.
  • Neatly nestle the hake portions into the sauce.Bake in the oven for 12-15 minutes.
  • Garnish with fresh parsley and serve with rice or bread.

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