This is a modified recipe from Stephen Hodges (ex-Pier) that was in the paper. I've substituted the butter for the healthier olive oil but it still works. Use a mild-flavoured olive oil.
Pre-heat the oven to 200C. Heat the oil in a pan and add garlic and mushrooms. Cook over a medium heat for about 4 minutes. Add the stock and the seasoning and simmer for a further 4 minutes. Set aside.
Brush the kingfish fillets with olive oil and in a non-stick pan sear the fish (skin side first) for 1 minute. Turn it over and sear the other side for 30 seconds. Transfer the fish to a baking tray and place in the oven for 3 - 4 minutes.
While the fish is in the oven reheat the mushrooms and add the parsley.
Serve the fish on top of a bed of mushrooms and accompany the dish with some lightly steamed English spinach.
Makes 4 servings
| Prep Time: | 12 mins |
| Cooking Time: | 5 mins |
| Ready in: | 17 mins |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 1292 kj |
| Calories | 309 kcal |
| Fat | 17.9 g |
| Saturated Fat | 3.2 g |
| Total Carbohydrate | 1.7 g |
| Total Protein | 33.8 g |
| Fibre | 2.9 g |
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