KINGKLIP CONFIT WITH LEEKS AND LEMON
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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,
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.