By Pete Evans
Serves: 4-6
Preparation Time: 20 minutes
Cooking Time: 17 minutes
Ingredients:
1 side / 800 g – 1 kg (1lb. 12¼ oz. – 2lb 3¼ oz.) kingfish fillets skin on, or other white- fleshed fish (e.g. mulloway, snapper, cod, coral trout, Spanish mackerel etc.)
1–2 tablespoons coconut oil, melted
1 handful flat-leaf parsley leaves
1 handful mint leaves
1 small handful dill
1 handful of mâche* leaves
3 radishes, thinly sliced
1 small fennel bulb, shaved
4 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
Sea salt and freshly ground black pepper
Lemon wedges, to serve
Salsa Verde
½ green capsicum, finely diced
1 French shallot, finely diced
2 garlic cloves, crushed
3 tablespoons capers, chopped
3 tablespoons finely diced gherkins
2 anchovy fillets, finely chopped
1 handful flat-leaf parsley leaves, finely chopped
1 small handful mint leaves, finely chopped
1 tablespoon finely chopped preserved lemon
2 tablespoons pine nuts, toasted
1 small handful basil leaves, finely chopped
2 tablespoons finely chopped tarragon leaves
Grated zest and juice of 1 lemon
125 ml (4¼ fl oz./1/2 cup) extra-virgin olive oil
Salt and freshly ground black pepper
Method:
To make the salsa verde, combine all the ingredients in a bowl and mix well. Add a little more lemon juice if you prefer the salsa verde to have a sharper flavour and add more olive oil if needed. Set aside.
Preheat the oven to 240°C (475F/Gas 9). Place a baking tray in the oven for 10 minutes to heat. Score the kingfish skin with a sharp knife, making a few incisions diagonally across the fish. Rub with some coconut oil and season with salt and pepper.
Carefully remove the tray from the oven and lightly grease it with a little coconut oil. Place the kingfish on the tray, skinside down, and return the tray to the oven. Cook for 5 minutes.
Turn the oven to the grill setting. Place the tray directly beneath the grill and cook for about 1–2 minutes, or until the flesh is lightly caramelised and just cooked through.
Place the parsley, mint, dill, mâche leaves, radishes and fennel in a bowl and gently toss.
Whisk the olive oil and vinegar in a small bowl and season with salt and pepper to make a simple dressing. Drizzle a little dressing over the salad and gently toss, adding more if needed.
Place the fish on a platter and spoon over the salsa verde. Serve with the lemon wedges and salad.
