KINGKLIP CON­FIT WITH LEEKS AND LEMON

Gourmet (South Africa) - - PALATE -

from pre­vi­ous page

1t co­rian­der seeds, ground 4 leeks, halved length­wise, cut into 5cm pieces 8 sprigs co­rian­der

1 cup olive oil

1 lemon, thinly sliced, seeds re­moved kosher salt

1 skin­less kingklip fil­let,

halved length­wise

1. Pre­heat oven to 190˚C. Toss leeks, co­rian­der, oil, half of the lemon slices and 2t co­rian­der into a roast­ing pan. Sea­son.

Roast, toss­ing oc­cas­sion­ally, for 15 to 20 min­utes un­til leeks are ten­der. 2. Re­move from oven and pour in­fused oil into a mea­sur­ing cup. Re­duce oven to 135˚C. Sea­son kingklip and ar­range over leeks in roast­ing pan. 3. Top with re­main­ing lemon and co­rian­der and pour in­fused oil over the fish. Roast fish for 30 to 35 min­utes. Cut kingklip into pieces. Serve with leeks and lemon topped with fresh co­rian­der.

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