1Tbspdried parsleyyou can also use fresh - double the amount
salt and pepper
chilli flakestaste
8baby tomatoeshalved
1clovegarlicsliced
Instructions
Preheat oven to 180’C (160’C fan) and line a tray with baking paper.
Tear of a 30cm piece of baking paper and lay it flat on the prepared tray. Place the fish in the middle of the paper. Top the fish with the lemon slices, herbs, olive oil, salt, pepper and chilli flakes. Scatter on the the tomatoes and garlic.
Take each corner of the paper and fold into the centre to form a bag, then fold to seal it.
Bake for 15-20 minutes or until the fish is cooked through. Spoon the wonderful juices over the fish, you won’t want to miss a drop!
Rub fish with turmeric and salt and fry lightly in hot oil.
Remove from pan. Place red curry paste and onions in pan stirring constantly until fragrant. Add grated lime rind, coconut milk, 1 cup of water, whole chillies and fish sauce. Simmer uncovered for 10 minutes.
Add fish and continue to simmer for a further 10 mins. Stir in lime juice and basil leaves and serve at once with steamed rice.
¼cupall-purpose flour (plus 2Tbsp extra)replace with gluten free flour or cornflour if gluten free
2medium hot green chilliesserrano or jalapeno, stemmed, seeded and thinly sliced
3Tbsppine nuts
½cupItalian parsleycoarsely chopped
1tspground sumac
To serve
lemon wedges
Instructions
Make the tahini sauce: In a medium bowl, whisk together the tahini, garlic, lemon juice, salt, and ¼ cup cold water to make a thick and creamy sauce. Set aside.
To a large skillet over medium-low heat, add 3 tablespoons of olive oil; when the oil is hot, add the onions and cook, stirring occasionally, until wilted, 10–12 minutes.
Add 3 tablespoons cool water and cook, stirring occasionally, until the onions have completely softened but have not taken on any color, 8–10 minutes more. Remove from the heat and set aside to cool to room temperature.
Preheat the oven to 425°F.Meanwhile, in a large, shallow bowl, stir together the lemon juice and zest, and ½ teaspoon cumin; season to taste with salt and black pepper, then add the fish fillets and turn several times to coat. Set aside to marinate at room temperature for 10 minutes. (Don’t leave it for much longer than this, otherwise the fish will start to break down.)
To a medium skillet over medium-high heat, add the remaining oil. Sprinkle the flour over a large plate and, one at a time, lift the fish pieces from the marinade and lightly dredge in the flour. Add the fish to the skillet (without crowding the pan) and cook, turning once halfway through, just until both sides are golden, about 2 minutes per side. Transfer the fish to a 9-by-13-inch baking dish and set aside.
Stir the cooled onions and the chillies into the reserved tahini sauce, then pour the sauce over the fish, smoothing the surface with the back of a spoon. Sprinkle with the pine nuts, transfer to the oven, and roast until the fish is just cooked through, 6–8 minutes. Switch the oven to the grill setting and continue cooking until browned and bubbly, about 3 minutes more.
Sprinkle with parsley and sumac and serve warm or at room temperature, with lemon wedges on the side.
I found this recipe in a Fairlady magazine 10 years ago and it regularly features at special dinners in our home. I often substitue the ingredients, but this was the last version and it was an absolute crowd pleaser!
Blend all the paste ingredients in a Nutribullet or mini food processor. You can also use a pestle and mortar, but it would require some elbow grease! If you're doing it in a pestle & mortar, start with the onion, garlic and salt and then add the rest of the ingredients one by one.
Heat 1Tbsp oil in a large wok and fry the laksa paste until fragrant. Add the fish stock and bring to the boil, then simmer for about 15 minutes. Add the coconut milk and cook for a few minutes before adding the noodles, prawns and kingklip. Simmer until the seafood is cooked.
Serve immediately with the cucumber, bean sprouts, macadamia nuts, chilli and coriander.
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.
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!
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.
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.
We love @nomuchirps spice rubs - they make it very easy to produce a flavourful meal with minimal fuss. This Cajun baked kingklip was delicious, but also super quick to make. We’d sold out all our fresh kingklip when I wanted to make this dish, so I defrosted a frozen fillet I had in the freezer. Kingklip really does freeze beautifully and we honestly couldn’t tell the difference! I served it with cauliflower mash and sautéed greens.
Liz and I are big fans of Middle Eastern food and my favourite cookbook (by a long shot) is Jerusalem by @ottolenghi and @sami_tamimi - so when a friend shared this Sami Tamimi recipe with me, I knew it would be right up my alley. I also summarily bought his latest book, Falastin, which this recipe is from. I adapted the recipe a bit. He uses cod, but as we can't get it in SA, you can use either hake or kingklip, fresh or frozen. I used frozen (defrosted) kingklip portions.
1lemonone half cut into very thin slices and the rest quartered, to serve
salt and pepper
Tahini sauce (optional)
150gtahini
2Tbsplemon juice
1garlic clovecrushed
salt
Instructions
Preheat the oven to 250°C fan.
To make the tahini sauce: Mix together all the ingredients and put aside.
Put a glug of oil into a small saucepan and place on a medium-low heat. Add the crushed garlic and cook for 10 seconds, then add the coriander, fish spice mix, chilli flakes, salt and a grind of black pepper. Cook for 4–5 minutes, stirring frequently, for the garlic to really soften, then remove from the heat.
Place the fish in a baking paper-lined roasting dish, and brush with more olive oil. Season lightly with salt and pepper then spoon the coriander mix on top of each fillet. Spread it out so that the whole top is covered, then top each one with a bay leaf along with 2 slices of lemon. Roast for 7–8 minutes, or until the fish is cooked through.
Serve at once, with about a tablespoon of tahini sauce drizzled over, if using, and a wedge of lemon alongside.
