Friday, November 1, 2013

Grilled kingklip with Mediterranean veg

I was craving grilled fish yesterday and spotted some lovely fresh kingklip. I had my nieces coming over for a quick lunch before their extra maths class; so I thought I'd throw together something fresh, quick and light for us. It turned out so well. 

This is a perfect one pot wonder for a quick meal but you can also add a starch and salad on the side to bulk it out. We ate it just like that and it was perfectly filling and so satisfying. 

I also think it looks really appealing, which would make it great for entertaining. 

Grilled kingklip with Mediterranean veg
Serves 4

4 x 150g medallions of firm white fish (like kingklip)
8 baby marrows, trimmed, halved lengthways and width ways
1 yellow pepper, seeded and cut into chunks
125g of baby tomatoes
4 pickling onions (or shallots), trimmed, peeled and cut into wedges
2 Tbsp of capers
12 black olives, pitted and halved
2 large cloves of garlic, roughly chopped
1 Tbsp of olive oil
1 tsp of salt
½ tsp of black pepper

¼ cup of fresh herbs (basil, thyme, oreganum and/or basil)
½ tsp of lemon zest
1 Tbsp of lemon juice, freshly squeezed

Pre-heat your oven on grill, fan and maximum heat. Place the rack in the middle of the oven.

In a casserole dish, large enough so that the fish and veggies don’t overlap, place the fish evenly spaced and scatter the veggies, capers, olives and garlic in between the fish. I have olive oil in a little spray bottle and I spray the veggies and fish with a thin layer of good olive oil. If you don’t have a spray bottle, drizzle the oil and make sure the fish is well rubbed with it. Then sprinkle the dish with the salt (more salt on the fish than the veggies) and black pepper. And grill for 10 – 12 minutes, depending on how thick the fish is. The fish must be barely cooked and the veggies starting to blacken on the edges. Turn off the heat and leave the dish in the oven for a further 5 minutes or so. Leave for 5 minutes out the oven before serving.

Just before serving, drizzle the fish with the lemon zest and juice and sprinkle the whole dish with the fresh herbs. 

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