Entertain the easy way with these
simple but impressive dishes
SEARED KINGKLIP WITH WHITE
WINE, FENNEL AND TOMATOES
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
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.