What to add to your trolley:
- 2 Kingklip fillets
- 2 tbsp Olive oil
- 2 cloves Garlic, minced
- Juice of 1 Lemon
- 1 tsp Lemon zest
- 1 tbsp Fresh Parsley, chopped
- 1 tsp Fresh Thyme (or ½ tsp dried)
- ½ tsp Paprika
- Salt & Pepper to taste
- 500g Seasonal Roast Veg
How to prepare the deliciousness:
1. Prepare the Roast Veg:
Preheat oven to 200°C. Toss the roast veg with olive oil, oregano, garlic, salt, and pepper. Spread evenly on a baking tray and roast for 25-30 minutes, flipping halfway.
2. Marinate the Kingklip:
In a small bowl, mix olive oil, garlic, lemon juice, lemon zest, parsley, thyme, paprika, salt, and pepper. Brush the marinade over the fillets and let them sit for 10 minutes.
3. Cook the Kingklip:
Heat a pan over medium heat and lightly oil it. Place the fillets skin-side down and cook for 3-4 minutes per side until golden brown and flaky. Alternatively, bake at 180°C for 12-15 minutes.
4. Serve & Enjoy:
Plate the fish with the roasted veggies and drizzle any remaining marinade over the top. Garnish with extra parsley and lemon wedges.
A well balanced, Dairy Free meal.
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