Long days and balmy evenings call for light meals and summery flavours, like this delicous and easy to make salsa verde kingklip. Invite a bunch of friends over and enjoy


  • 8 fresh kingklip fillets
  • juice of 2 lemons

For the salsa verde

  • 5 red spring onions
  • 2 large handfuls fresh flat-leaf parsley
  • 2 cloves garlic
  • handful fresh mint
  • 120ml good quality olive oil, plus extra for frying
  • 90ml basil pesto
  • salt and pepper

To serve

  • flat-leaf parsley


  1. To make the salsa verde: finely chop the spring onions, parsley, garlic and fresh mint.
  2. Place them in a bowl together with the olive oil and basil pesto; mix well and season to taste with the salt and pepper.
  3. Heat a pan with a bit of olive oil on the stove and fry the kingklip fillets for 3–4 minutes on each side.
  4. Squeeze the lemon juice over the fish and add about 125ml of the salsa verde to the pan.
  5. You will notice that the fish produces a lot of its own liquid. Cover and simmer for about 15 minutes or until the fish fillets are tender and flaky.
  6. Garnish with parsley, a few more generous spoons of fresh salsa verde and serve immediately with the grilled fennel, artichoke and fig salad and the roasted teriyaki sweet potato with dates.

(This recipe serves 8-10 people)