Steps
- 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.
- 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.
- 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.