FLASH FOOD

South African Garden and Home - - Contents -

Quick

mid-week win­ners

En­ter­tain the easy way with these

sim­ple but im­pres­sive dishes

SEARED KINGKLIP WITH WHITE

WINE, FEN­NEL AND TOMA­TOES

(Serves 4)

15ml avocado or olive oil 1 large fen­nel bulb, halved and thinly sliced

2 cloves gar­lic, crushed

5ml smoked pa­prika or pa­prika

4 x 150g kingklip fil­lets, trimmed

45g but­ter

80ml dry white wine or veg­etable stock salt and milled black pep­per, to taste

250g cherry toma­toes on the vine

100g black olives, pit­ted 1 le­mon, finely grated zest and juice

TO SERVE fen­nel fronds le­mon wedges

Heat the oil in a wide pan 1. and gen­tly fry the fen­nel and gar­lic over a low heat for 5 min­utes.

In­crease the heat and add 2. the pa­prika and cook for one minute.

Ar­range the kingklip

3. fil­lets in a sin­gle layer in the pan and add the but­ter, white wine or veg­etable stock and sea­son with salt and black pep­per.

Re­duce the heat, cover

4. and cook for 3 min­utes.

Add the cherry toma­toes, 5. black olives, le­mon zest and juice. Cover and sim­mer for 5 min­utes.

Gar­nish with fen­nel

6. fronds and serve at once with the le­mon wedges.

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