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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.

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!

Grilled Swordfish with Charred Cherry Tomatoes

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Grilled Swordfish with Charred Cherry Tomatoes

Course: Main Course
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Author: Georgia East
The prime steak of the seafood world, swordfish offers a meaty meal. Seared to a perfect medium rare, these swordfish steaks are topped with a sauce of charred tomatoes, rosemary and anchovy that is redolent of Mediterranean cuisine.
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Ingredients

  • 4 swordfish steaks
  • olive oil
  • course ground sea salt and black pepper
  • 200 g cherry tomatoes washed
  • 1 sprig fresh rosemary
  • 3-4 sprigs fresh parsley finely chopped
  • 2 brown anchovy fillets
  • 1 lemon juiced and zested

Instructions

  • Heat a pan to searing hot. Toss in the cherry tomatoes and leave them to blacken and blister. When soft and charred, remove the tomatoes from the pan and turn off the heat.
  • Pour in a glug of olive oil and strip the rosemary leaves from the stalk, adding them to the warm oil. Add in the sliced garlic, anchovies and lemon zest and leave to cook in the warm oil until soft.
  • Pour this mixture into the same dish as the tomatoes and gently stir to combine. Scatter over the parsley and season with salt and pepper. Set the sauce aside.
  • Heat a clean non-stick pan until smoking hot. Rub the swordfish steaks with a little olive oil and season with salt and pepper. Sear the steaks on one side for 3-4minutes before turning them over and searing for a further 1-2 minutes. The fish should still be rare in the middle.
  • Serve the steaks immediately, topped with the charred tomato sauce and on a bed of white bean mash if desired.

Kingklip Meunière

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Kingklip Meunière

Course: Main Course
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 2
Author: Georgia East
A classic recipe used to prepare sole, readily available kingklip proves to be just as delicious. The addition of piquant capers and fresh parsley cut through the richness of the butter sauce.
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Ingredients

  • 500 g kingklip fillets fresh or defrosted
  • 120 ml melted butter
  • 1 lemon juiced
  • 2 cloves garlic finely sliced
  • 12-15 capers
  • 2-3 sprigs fresh parsley finely chopped
  • course ground sea salt and black pepper

Instructions

  • Melt the butter in a saucepan until foaming. Season the kingklip with salt and pepper and add to the butter along with the capers.
  • Cook the fish for 3-4minutes on one side then carefully flip and add in the sliced garlic and lemon juice.
  • Cook the fish for a further 2-3 minutes before scattering over the chopped parsley.
  • Transfer the kingklip to a warmed serving dish and serve immediately with extra lemon wedges, steamed green beans and new potatoes.

Creamy Hake Gratin

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Creamy Hake Gratin

Course: Main Course
Cuisine: Seafood
Keyword: fresh fish, hake, line fish
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4
Author: Georgia East
A comforting dish for a dreary winter’s evening, this cheesy bake features fresh hake fillets in a silky bechamel sauce. Use a mild cheddar in the sauce but grate a hard cheese like Parmesan over the top of the dish for added flavour. Popular with adults and children alike, the recipe can easily be doubled up to feed a crowd.
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Ingredients

  • 800 g hake fillets fresh or defrosted
  • juice of 1 lemon
  • sea salt and pepper to taste
  • 4 tbsp butter
  • 3 tbsp cake flour (or replace with half the amount for a gluten free version)
  • 500 ml milk
  • 2 small cloves garlic crushed
  • 300 ml grated cheddar cheese plus additional for topping
  • 2 tbsp chives finely chopped
  • 2 ml ground nutmeg

Instructions

  • Preheat the oven to 200°C. Place the hake into a large baking dish and season with salt and pepper. Pour over the lemon juice and set aside.
  • If using wheat flour: Melt the butter in a saucepan over medium heat. Use a wooden spoon to stir in the flour and then pour in the milk and whisk the mixture until smooth and thickened.
    If you're using corn flour (gluten free): Melt the butter and 450ml of the milk. Mix the cold milk with the corn flour, then add to the milk, whisking continuously until the sauce is smooth and thickened.
  • Remove the sauce from the heat and add in the garlic, cheese and chives. Stir until combined and season with salt, pepper and nutmeg. Pour the warm sauce over the fish, being sure to coat it evenly, and top off the dish with the extra grated cheese.