Anchoiade With Kingfish

Anchoiade With Kingfish

Discover the vibrant flavours of Anchoiade with Kingfish, a dish that perfectly balances the rich taste of fresh kingfish from Pearl Seafoods with a zesty anchovy sauce. This recipe is ideal for impressing guests or enjoying a gourmet meal at home. Order your premium kingfish online from Pearl Seafoods for convenient delivery across Sydney and elevate your seafood dining experience today!

Recipe Information

Serves

4 people

Preparation

10 minutes

Cooking

15 minutes

Difficulty

Easy

Ingredients

  • 500g small chat potatoes
  • 175g baby green beans, trimmed
  • 60g small black French-style olives, flattened, pitted, torn
  • 1/2 cup torn flat-leaf parsley leaves
  • Finely grated zest of 1 lemon
  • 2 tbsp olive oil, plus extra, to cook
  • 4 x 125g pieces of kingfish fillet

Anchoiade Ingredients:

  • 2 red capsicums, quartered and seeded
  • 1 onion, thinly sliced
  • 6 cloves garlic, unpeeled
  • 60ml (1/4 cup) olive oil
  • 8 anchovies, drained
  • 60g blanched almonds, roasted
  • 60g walnuts, roasted
  • 6 figs, stems removed and chopped
  • 1 tsp lemon juice
  • 1/2 tsp orange flower water

Steps

  1. Preheat the oven to 200°C. For the anchoiade, place the capsicums, onion, and unpeeled garlic in a roasting pan. Season with salt, drizzle with olive oil, and roast for 35 minutes, or until tender. Allow to cool slightly, then peel the capsicums and garlic. Transfer the vegetables and their juices to a food processor, add the remaining ingredients, and blend to form a slightly coarse paste.
  2. In a large pan, cook the chat potatoes in boiling water over medium heat until tender. Remove with a slotted spoon. Add the baby green beans to the same pan and cook until tender, then drain. Slice the potatoes thickly and combine in a bowl with the beans, olives, parsley, lemon zest, and olive oil. Season to taste.
  3. Lightly brush the kingfish fillets on both sides with a little extra olive oil and season with salt and pepper. Heat a heavy-based frying pan or chargrill over high heat and cook the fish for 3 minutes on each side, or until just tender. Serve the fish on a bed of the vegetable mixture, topped with spoonfuls of the anchoiade.

Featured Product for This Recipe

Customer Reviews

Be the first to write a review
0%
(0)
0%
(0)
0%
(0)
0%
(0)
0%
(0)