Recipe Book
E-mail:   Password:  
Email ThisPrint This
PAN-FRIED KINGKLIP, PORCINI AND TOMATO
Pan-fried kingklip, porcini and tomato
shopping list MORE OPTIONS:
print recipe | email link
comments TALK TO US:
Send comments here

How to:

Pan-roast fish

TASTE Food editor Abigail Donnelly, shows us her favourite way to cook fish, which is by first browning it in the pan and then finishing it off in the oven.

This is an excellent way to cook just about any kind of firm, white fish, including hake but also salmon. You can replace the green olives in the recipe with black ones if you like.

Here she makes delicious Pan-roasted Kingklip with smashed tomatoes and green olives.

For that final touch and a richer sauce, add a few knobs of butter to the pan right at the end.

 

Credits: Thanks to Le Creuset and Culinary Equipment Company for the loan of their beautiful kitchenware used in the production of this video.

 



Can't find the product?

If a recipe calls for an ingredient that you've never heard of or simply cannot find, send us an email and we'll gladly help.
Recipe by: Abigail Donnelly
Serves: 4
Allergens: Wheat free / Gluten free
Dietary considerations: Low carb / Fat conscious / Health conscious / Pescatarian
Category: Easy
Prep time: 10 minutes
Cooking time: 20 minutes
Ingredients:
4 x 200 g kingklip fillets
Olive oil, to drizzle
4 porcini mushrooms, sliced
24 Rosa tomatoes
1 x 410 g butter beans, drained
3 T extra virgin olive oil
Sea salt and freshly ground black pepper
Cooking instructions:

Sear the fish in a hot pan with olive oil. Flip over and cook the other side. Remove and keep warm.

Fry the mushrooms and tomatoes until golden brown and the tomatoes have burst. Add the beans, juice, olive oil and seasoning. Warm through and serve with the fish.

Per serving: 1864.38kJ, 50.32g protein, 19.68g fat, 13.52g carbs

 

TASTE’s take:

A light summer-time dish with protein and carbs all in one.

Wine: Koelfontein Chardonnay 2005


Quick recipe Search
advanced search

Also see

Forage for your own food

In a quest for healthier living, more and more people are going back to ancient food gathering methods, such as foraging, to make sure their food is of the highest quality.  Now, a once forgotten tradition is becoming a modern trend.

... more

Baked, marinated, sauted or stuffed, Hannah shows you how to make magic with mushrooms

Mushrooms are bang in season in spring and the shops are full of them. Woolworths sells gorgeous little punnets of all kinds of mushrooms, from pure white to exotic shimeji, but what to do with them? Hannah Lewry suggests using them in these three easy yet delicious dishes. 

... more

Tra Amici coffee shop

What started out as a pop-up restaurant offering respite to office workers uninspired by their packed lunches is now a permanent eatery.

... more



Useful Tools

conversion table

½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

Fahrenheit - Celsius

Subtract 32, then multiply by 0.56

Celsius - Fahrenheit

Multiply by 1.8, then add 32




Please note: In order to get the full TASTE experience we highly recommend you view this website in one of the latest browsers --> IE8 or IE9 | Firefox 3+ | Safari 3+ | Google Chrome

HOME | IN SEASON | RECIPES | HOW TO | TRENDS | WINE | PEOPLE | NEW | THE MAG | PUTTING BACK | ADVERTISE | CONTACT | SIGN UP FOR NEWSLETTER | REGISTER FOR MY RECIPE BOOK