SEARED KINGKLIP WITH WHITE WINE, FENNEL AND TOMATOES | SA Garden and Home
TEXT LYN WOODWARD PHOTOGRAPHS CHRISTOPH HOFFMANN

Entertain the easy way with this sumptuous all-in-one meals

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(Serves 4)

INGREDIENTS

15ml avocado or olive oil

1 large fennel bulb, halved and thinly sliced

2 cloves garlic, crushed

5ml smoked paprika or paprika

4 x 150g kingklip fillets, trimmed

45g butter

80ml dry white wine or vegetable stock

salt and milled black pepper, to taste

250g cherry tomatoes on the vine

100g black olives, pitted

1 lemon, finely grated zest and juice

TO SERVE

fennel fronds

lemon wedges

METHOD

  1. Heat the oil in a wide pan and gently fry the fennel and garlic, over a low heat, for 5 minutes.
  2. Increase the heat and add the paprika and cook for 1 minute.
  3. Arrange the kingklip fillets in a single layer in the pan and add the butter, white wine or vegetable stock and season with salt and black pepper.
  4. Reduce the heat, cover and cook for 3 minutes.
  5. Add the cherry tomatoes, black olives, lemon zest and juice. Cover and simmer for 5 minutes.
  6. Garnish with fennel fronds and lemon wedges and serve at once.

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