Anchoiade with kingfish

Recipes / Fish

Flaky kingfish served with romesco-style sauce and seasonal delicacies is something truly special.

Recipe «Anchoiade with kingfish» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 500g small chat potatoes, 175g baby green beans, trimmed, 60g small black French-style olives, flattened, pitted, torn, 1/2 cup torn flat-leaf parsley leaves, Finely grated zest of 1 lemon , 2 tbsp olive oil, plus extra, to cook, 4 x 125g pieces of kingfish fillet, 2 red capsicums, quartered, seeded , 1 onion, thinly sliced, 6 cloves garlic, unpeeled, 60ml olive oil, 8 anchovies, drained, 60g blanched almonds, roasted, 60g walnuts, roasted, 6 figs, stems removed, chopped, 1 tsp lemon juice.

Ingredients:

  • 500g small chat potatoes 
  • 175g baby green beans, trimmed 
  • 60g small black French-style olives, flattened, pitted, torn 
  • 1/2 cup torn flat-leaf parsley leaves 
  • Finely grated zest of 1 lemon 
  • 2 tbsp olive oil, plus extra, to cook 
  • 4 x 125g pieces of kingfish fillet 
  • 2 red capsicums, quartered, seeded 
  • 1 onion, thinly sliced 
  • 6 cloves garlic, unpeeled 
  • 60ml olive oil 
  • 8 anchovies, drained 
  • 60g blanched almonds, roasted 
  • 60g walnuts, roasted 
  • 6 figs, stems removed, chopped 
  • 1 tsp lemon juice 
  • 1/2 tsp orange flower water 

Instructions

  1. 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.
  2. 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.
  3. 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.