Partner crisp mixed beans with juicy, tender kingfish.


  • 4 x 180g skinless kingfish fillets
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 720g can mixed beans, rinsed, drained
  • 1/4 cup sliced roasted capsicum
  • 1/2 cup (125ml) Massel chicken style liquid stock
  • 1/2 cup coriander leaves
  • 2 teaspoons sweet paprika
  • 1 teaspoon finely grated ginger
  • 1 teaspoon dried chilli flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground white pepper
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground all spice
  • 2 tablespoons lemon juice
  • 1/4 cup (60ml) olive oil


  1. For the chermoula, place all the ingredients in a large bowl and stir to combine.
  2. Add the kingfish to the chermoula and toss to coat well. Set aside to marinate for 15 minutes.
  3. Heat 1 tablespoon oil in a large saucepan and add the onion. Cook, stirring, for 2-3 minutes until softened, then add the garlic and cook for a further 2 minutes or until fragrant. Remove from heat.
  4. Place 1/2 cup mixed beans in a food processor and whiz until smooth. Add the bean puree to the saucepan with the capsicum, chicken stock and remaining beans. Cook for a further 2-3 minutes until warmed through. Keep warm.
  5. Heat the remaining 1 tablespoon oil in a frypan over medium heat. Cook the kingfish fillets for 2-3 minutes each side until just cooked through.
  6. Serve the kingfish with the Moroccan bean mixture and garnish with coriander