Why Kingfish with Olive and Tomato Salad?
When I cook fish I stick to one rule: Keep it simple. Fish are a fantastic ingredient to cook with as they each vary in taste and texture.
Firm white meaty fish are great matched with acidic sauces and pungent flavours. Oily fish are better matched with salty and citric flavours while delicate fleshed fish are best on their own or with light butter sauces.
A piquant salad of cherry tomatoes, black olive tapanade, chilli and parsley is a perfect and simple accompaniment for crisp pan-fried kingfish fillets.
4 150g piece kingfish fillet
40ml extra virgin olive oil
1/2 lemon, juiced
3 tablespoons black olive tapanade
2 punnets cherry tomatoes, halved
1 pinch dried chilli
4 tablespoons flat leaf parsley, chopped
Heat a frying pan over high heat until hot. Season fish with salt and pepper. Add 1 tablespoon of oil to the hot pan, followed by the fish skin side down, reduce the heat to medium and cook for 5 minutes, or until the skin is golden.
Turn the fish over and cook for a further 3 minutes or until just cooked.
In a bowl mix together the rest of the olive oil, olive tapanade, parsley, chilli and lemon juice. Season with pepper and serve alongside fish.