Kingfish with Salsa Verde, White Bean Puree & Fennel Salad

  • Prep Time: 20 minutes
  • Cooking Time: 5 minutes
  • Servings: 4
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This recipe for Kingfish with Salsa Verde and white bean puree and fennel salad can easily be adapted for other fish and different salad ingredients in season.

Ingredients

  • 4 x 170g Kingfish fillets
  • 1 tablespoon (20 ml) extra virgin olive oil

 

Salsa Verde

  • 2 tablespoons flat-leaf parsley leaves
  • 1 tablespoon basil leaves
  • 1 tablespoon mint leaves
  • 1 tablespoon baby capers
  • 3 anchovy fillets in oil, drained
  • 1 garlic clove
  • 2 teaspoons Dijon mustard
  • 1/4 cup (60 ml) extra virgin olive oil
  • Lemon juice, to taste

 

White Bean Puree

  • 3 garlic cloves
  • 310g can cooked white beans, eg fava, cannelini, butter, rinsed and drained
  • 1 ½ tablespoons olive oil
  • 2 tablespoons flat-leaf parsley leaves

 

Fennel Salad

  • 1 bunch asparagus, sliced diagonally
  • 2 small fennel, very finely sliced
  • 1 small bunch radishes, very finely sliced
  • 1 tablespoon (20 ml) lemon juice
  • 1 tablespoon (20 ml) extra virgin olive oil

Instructions

  1. For Salsa Verde, finely chop parsley, basil, mint, capers, anchovy fillets and garlic on a chopping board. Scrap mixture into a small bowl and add mustard, olive oil and lemon juice to taste. Season with salt and pepper.
  2. For White Bean Puree, in a blender or food processor, mince the garlic. Add other ingredients, including the liquid from the beans and blend until the mixture forms a smooth paste.
  3. For Fennel Salad, steam or boil the sliced asparagus until just tender. Plunge into iced water. Drain well and combine with fennel, radishes, lemon juice and olive oil. Season with salt and pepper.
  4. To cook fish, lightly score the skin, brush lightly with half of the olive oil and season with salt and pepper. Heat remaining olive oil in a heavy frying pan over high heat. Fry the fish, skin side down, for one minute. Reduce the heat to medium, turn and cook for an additional two minutes or until cooked through.
  5. Serve fish with white bean puree, salsa verde and fennel salad.

Notes

Read: How to cook fish with crisp skin

Related Recipe: Fish Tacos

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