King Fish with Summer Tomatoes

This delicious and easy recipe is perfect for an easy but elegant mid week dinner.


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.

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.

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