Grilled King Fish Fillets with Puttanesca Sauce

Ingredients

4 x 180gm King Fish Fillet Portions

Olive Oil

Sea Salt

1 Punnet Cherry Tomatoes, on stems

Baby Herbs or Chopped Parsley, to serve

Puttanesca Sauce

½ Small Brown Onion, finely chopped

2 Cloves Garlic, finely chopped

1 tbls Olive Oil

2 tbls Baby Capers, drained

¼ Cup Coriole Salt Cured Olives

2 Anchovies

¼ Cup Dry White Wine

1 (400gm) Tin Crushed Tomatoes

Sea Salt

Black Pepper

Method

Preheat oven to 180℃

Line a tray with baking paper, place the cherry tomatoes on the tray, drizzle with olive oil and season with sea salt. Roast in the oven for 10 minutes until blistered. Remove from oven and set aside.

To prepare the puttanesca sauce. In a saucepan over a medium heat, add the olive oil, sauté the onions and garlic until soft and fragrant. Add the white wine, anchovies and tinned tomatoes.

Allow to simmer, add the olives and capers and simmer for a further 5 minutes, season with black pepper, keep warm

To cook the king fish, heat a medium sized, non stick frypan over a medium heat. Lightly oil the king fish fillet skin with olive oil, season with sea salt.

Place the king fish in the pan, skin side down. Reduce the heat to medium-low and cook the king fish for approximately 5 minutes or until the skin is crispy. Gently turn the fish over and cook for a further 3-4 minutes on the other side.

Serve the king fish fillets with the puttanesca sauce, drizzle with a little extra olive oil, garnish with the cherry tomatoes and baby herbs or chopped parsley.

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