Kingfish roasted in butter served with a provençale sauce May 27, 2024
This wonderfully flavoured fillet is roasted to perfection and then served with a delicious Provençal style sauce. This recipe works well with just about any fish fillet out there including salmon or any white fish you might prefer. Check out the original recipe here.
Ingredients:
- 750g kingfish fillet
- 4 tbsp of butter at room temperature
- 1 teaspoon of paprika (or more according to taste)
- 1 tablespoon of chopped parsley and extra for garnish
- 1 teaspoon of lemon or lime juice
- 1 teaspoon lemon or lime zest
- Salt and pepper to your preference
For the Provençal sauce:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 cloves garlic minced
- ¼ teaspoon of chili flakes
- ½ teaspoon of fresh thyme
- Zest of one lemon or lime
- 4-6 small Roma tomatoes seeded and chopped
- 1 teaspoon of anchovy paste
- 2 tablespoons capers rinsed and drained
- 1 tablespoon red wine vinegar
- ¼ cup of pitted and chopped Kalamata olives or a blend of whatever olives you may have on hand
- 1 pinch of sugar – to take the edge off the acidity of the tomatoes
- 2 tablespoons of chopped parsley
- Salt and pepper to taste
Directions
- Preheat oven to 200°C and butter or grease a baking sheet.
- Then combine the butter, paprika, parsley, lemon zest and juice as well as salt and pepper and stir until well blended
- Spread the butter mixture over the entire fillet both sides. And sprinkle with a little more salt and pepper (optional)
- Transfer to baking sheet and roast fish until it’s done and opaque in the centre. (This took approx. 25-30 minutes with this size fish- cooking time will vary depending on thickness)
- Transfer fish to platter, tent with foil for a few minutes while you make the Provençale sauce.
- For the sauce heat the butter and oil in a medium sized pan on medium heat and add the garlic, lemon zest, chili flakes and thyme and sauté for a couple minutes until very fragrant.
- Add the tomatoes, anchovy paste, capers, olives, vinegar and sugar and partially cover and cook for a few minutes until the tomatoes soften. Stir in the olives and parsley, taste for seasoning and then it’s ready to serve over the fish garnished with more parsley. Enjoy!