Provencale kingfish

20 minutes is all it takes to create this delicious and tasty meal.

Recipe «Provencale kingfish» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 4 x 180g kingfish fillets with skin on, 1 1/2 tbsp olive oil, 2 garlic cloves, finely chopped, Grated zest of 1 lemon, 600g vine-ripened tomatoes, seeds removed, chopped , 2 anchovy fillets in oil, drained, chopped, 2 tbsp capers, rinsed, drained, 2 tsp red wine vinegar , 1 tsp caster sugar, 50g pitted kalamata olives, 2 tbsp flat-leaf parsley leaves, 2 cups baby spinach or rocket.

Ingredients:

• 4 x 180g kingfish fillets with skin on 
• 1 1/2 tbsp olive oil 
• 2 garlic cloves, finely chopped 
• Grated zest of 1 lemon 
• 600g vine-ripened tomatoes, seeds removed, chopped 
• 2 anchovy fillets in oil, drained, chopped 
• 2 tbsp capers, rinsed, drained 
• 2 tsp red wine vinegar 
• 1 tsp caster sugar 
• 50g pitted kalamata olives 
• 2 tbsp flat-leaf parsley leaves 
• 2 cups baby spinach or rocket 

Instructions

1. Season kingfish with salt and pepper.
2. Heat 2 teaspoons oil in a frypan over medium-high heat. Cook fish, skin-side down, for 3 minutes, then turn and cook for a further 3 minutes or until cooked through. Transfer to a plate, cover with foil and rest while you make the sauce.
3. Heat remaining oil in the same pan over low heat. Add garlic, lemon zest and a little salt and pepper and stir for 2-3 minutes until soft but not coloured. Stir in tomato, anchovy, capers, vinegar and sugar, then partially cover. Cook for 3-4 minutes until tomato softens. Stir in olives and parsley.
4. Serve fish with sauce and baby spinach.