Pan-Seared Kingklip In White Wine Tomato Basil Sauce

Author: Marthinus Strydom
Category: Seafood
Serves/Qty: 2.00
Heidi Strydom

Indulge in the exquisite flavors of Pan-Seared Kingklip In White Wine Tomato Basil Sauce, where succulent Kingklip fillets are expertly seared and bathed in a luscious sauce crafted from white wine, ripe tomatoes, and fragrant basil leaves, creating a gourmet dining experience like no other.

Marthinus Strydom

The Story

The Kingklip, scientifically known as Genypterus capensis, has a rich maritime history deeply rooted in South African waters. Native to the coastal regions of South Africa, this remarkable fish has been a staple in the diets of indigenous communities for centuries. Its name, "Kingklip," is derived from the Dutch word "koning," meaning king, and "klip," meaning rock, a nod to its preferred habitat among rocky ocean bottoms. Traditionally, the indigenous Khoi-San people revered the Kingklip for its abundant meat and delectable taste, often incorporating it into their culinary traditions. Over time, the Kingklip's exceptional flavor and versatile nature caught the attention of chefs and seafood enthusiasts worldwide, making it a sought-after delicacy on international menus. Today, Pan-Seared Kingklip In White Wine Tomato Basil Sauce pays homage to this historic fish, blending tradition with modern gastronomy to create a truly unforgettable culinary experience.

Subscripe to my Facebook page.
Subscripe to my Youtube channel.

© All recipes are copyright protected by unless the recipe was adapated from another source. All recipes are uniquely crafted and adapted by Copyright of some or all of the text reside with the original author.

Adjust Quanities

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


  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.