Flaky kingfish served with romesco-style sauce and seasonal delicacies is something truly special.
- Preheat oven to 200C. For anchoiade, place capsicums, onion and garlic in a roasting pan, season, drizzle with oil and roast for 35 minutes or until tender. Cool slightly, then peel capsicums and garlic. Transfer vegetables and juices to a food processor, add remaining ingredients and process to a slightly coarse paste.
- Cook potatoes in a large pan of water over medium heat until tender. Remove with a slotted spoon. Add beans to same pan and cook until tender. Drain. Slice potatoes thickly and combine in a bowl with beans, olives, parsley, zest and oil. Season.
- Brush fish lightly on both sides with a little extra oil. Season. Heat a heavy-based frying pan or chargrill over high heat and cook fish for 3 minutes each side or until just tender. Serve on a bed of vegetables, topped with spoonfuls of anchoiade.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set