Pan-Seared Kingklip In White Wine Tomato Basil Sauce


Ingredients

For the Kingklip
2 tbsp (6 Teaspoons) olive oil
2 kingklip fillets
salt & pepper
1 tbsp (3 Teaspoons) butter
For the Sauce
2 tbsp (6 Teaspoons) olive oil
0.25 tsp chopped chili
1 cup (48 Teaspoons) large garlic cloves – finely chopped cherry/ rosa tomatoes – halved
0.25 cup (12 Teaspoons) dry white wine
0.50 cup (24 Teaspoons) fresh basil – finely chopped
2 tbsp (6 Teaspoons) fresh lemon juice
0.50 tsp fresh lemon zest
salt & pepper to taste

Method

  1. Heat oil in a large non-stick pan over medium heat.
  2. Add finely chopped chili and garlic, and sauté for 1 minute or until fragrant.
  3. Add Rosa tomatoes and cook, stirring occasionally, until they are soft but blistered and still hold their shape; this should take approximately 10 minutes.
  4. Pour in the white wine, stir, and allow it to come to a light simmer.
  5. Stir in the basil, lemon juice, lemon zest, and salt and pepper to taste, and cook for an additional 3 minutes. Then, set aside.
  6. Heat oil and butter in a large non-stick pan over medium heat.
  7. Season the fish with salt and pepper.
  8. Place the Kingklip in the hot oil/butter and cook until it turns golden brown and cooked through. It will be ready when the fish starts to flake. Make sure you get a good sear on the fish.
  9. Serve the Pan-Seared Kingklip drizzled with White Wine Tomato Basil Sauce on a bed of salad.