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
Preparation
10 minutes
Cooking time
10 minutes
Ingredients
1kg kingfish fillets (boned and skinned)
1 tbs olive oil
Cracked sea salt and pepper
Salad½ tbs butter
2 medium tomatoes
2 cups baby spinach leaves
1 can organic chickpeas
1 tbs olive oil
Salt and pepper
Dressing (sauce verde)1 bunch fresh basil
4 to 5 sprigs fresh parsley
1 tsp lemon juice
½ tsp crushed garlic
½ cup extra virgin olive oil
Method
- Cut kingfish into portions and cook in a warmed pan with a little olive oil. Season with salt and pepper while cooking.
- 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.
- Place salad on the middle of the plate with the fish sitting on the salad.
- 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.
