Kingfish Fillets With Warm Salad Recipe

Origin LPG customer Kris Bunder from Del Giorno’s Café in Port Lincoln shares a simple fish recipe for you to try.

Serves: 5 people
Prep time: 10 minutes
Cooking time: 10 minutes



1kg kingfish fillets (boned and skinned)
1 tbs olive oil
Cracked sea salt and pepper


½ tbs butter
2 medium tomatoes
2 cups baby spinach leaves
1 can organic chickpeas
1 tbs olive oil
Salt and pepper


1 bunch fresh basil
4 to 5 sprigs fresh parsley
1 tsp lemon juice
½ tsp crushed garlic
½ cup extra virgin olive oil


  1. Cut kingfish into portions and cook in a warmed pan with a little olive oil. Season with salt and pepper while cooking.
  2. In a separate pan heat butter and place tomato, spinach and chickpeas. Warm through – do not over cook. Drizzle with olive oil and season with salt and pepper.
  3. Place salad on the middle of the plate with the fish sitting on the salad.
  4. Put the basil, parsley, lemon juice, garlic and olive oil in a blender and blend until smooth. Pour a little of the sauce verde around the fish to serve.

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