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Anchoiade with kingfish
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Flaky kingfish with savory romesco sauce and fresh seasonal sides – a truly special dish.
Ingredients:
500g small chat potatoes
175g baby green beans, trimmed
60g small black French-style olives, flattened, pitted, torn
125.00 ml torn flat-leaf parsley leaves
Finely grated zest of 1lemon
36.40 gm olive oil, plus extra, to cook
4 x 125g pieces of kingfish fillet
2red capsicums, quartered, seeded
1onion, thinly sliced
6clovesgarlic, unpeeled
60ml (1/4 cup) olive oil
8anchovies, drained
60g blanched almonds, roasted
60g walnuts, roasted
6figs, stems removed, chopped
5.30 gm lemon juice
1/2 tsp orange flower water
Instructions:
Preheat your oven to 200C. Make the anchoiade by roasting capsicums, onion, and garlic in a pan until tender. Peel the capsicums and garlic once they have cooled slightly. Blend the roasted vegetables with other ingredients in a food processor until you have a slightly coarse paste.
Boil potatoes in a large pan of water until tender, then remove. In the same pan, cook beans until tender, then drain. Slice potatoes thickly and mix in a bowl with beans, olives, parsley, lemon zest, and olive oil. Season to taste.
Lightly brush the fish on both sides with a touch of extra oil and season. Heat a heavy-based frying pan or chargrill over high heat, then cook the fish for 3 minutes on each side, or until just tender. Serve on a vegetable bed and top with spoonfuls of anchoiade.