Description

Flaky kingfish served with romesco-style sauce and seasonal delicacies is something truly special.

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 tablespoons olive oil, plus extra, to cook
  • 4 x 125g pieces of kingfish fillet
  • 2 red capsicums, quartered, 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, chopped
  • 1 teaspoon lemon juice
  • 1/2 teaspoon orange flower water

Instructions

  1. Preheat oven to 200C. For anchoiade, place capsicums, onion and garlic in a roasting pan, season, drizzle with oil and roast for 35 minutes or until tender. Cool slightly, then peel capsicums and garlic. Transfer vegetables and juices to a food processor, add remaining ingredients and process to a slightly coarse paste.
  2. Cook potatoes in a large pan of water over medium heat until tender. Remove with a slotted spoon. Add beans to same pan and cook until tender. Drain. Slice potatoes thickly and combine in a bowl with beans, olives, parsley, zest and oil. Season.
  3. Brush fish lightly on both sides with a little extra oil. Season. Heat a heavy-based frying pan or chargrill over high heat and cook fish for 3 minutes each side or until just tender. Serve on a bed of vegetables, topped with spoonfuls of anchoiade.