This delicious and easy recipe is perfect for an easy but elegant mid week dinner.
Ingredients:
4 x 190g kingfish fillets with skin on
30ml. olive oil
2 garlic cloves, finely chopped
Grated zest of 1 lemon, lemon reserved for later
2 cups cherry tomatoes
2 anchovy fillets in oil, drained, chopped
2 tablespoons capers, rinsed, drained
2 teaspoons red wine vinegar
1 teaspoon caster sugar
70g pitted kalamata olives
2 tablespoons flat-leaf parsley leaves
2 cups baby spinach or rocket
Gently dry fillets and season with salt and pepper.
Method:
Add a good splash of the oil to a frypan over medium-high heat and cook fish – skin-side down for 3 minutes, then turn and cook for a further 2 minutes or until cooked through. Transfer to a plate, cover with foil and rest while you make the sauce.
Heat remaining oil in the same pan over low heat. Add garlic, lemon zest and a little salt and pepper and stir for a moment or two then add halved cherry tomatoes, anchovy, capers, vinegar and sugar and simmer gently for 3-4 minutes. Cook for 3-4 minutes. Add the olives and parsley and spoon over fish. Serve with reserved lemon, cut into wedges.
