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Grilled Kingklip with spring greens, garlic and parmesan on a plate

Grilled Kingklip with Spring Greens

Pan-seared kingklip finished under the grill with garlic and parmesan, served over wilted spring greens.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: South African
Ingredients Method Notes

Ingredients
  

  • 4 kingklip fillets skin on, about 180g each
  • 4 tbsp Wilson's Butter Flavoured Oil divided
  • 3 cloves garlic crushed
  • 40 g parmesan finely grated
  • 300 g curly kale tough stems removed, roughly chopped
  • 200 g baby spinach
  • 1 lemon cut into wedges
  • Salt and black pepper to taste

Method
 

  1. Preheat the oven grill to high.
  2. Pat the kingklip fillets completely dry and season both sides with salt and pepper.
  3. Heat 2 tbsp of Wilson's Butter Flavoured Oil in an ovenproof pan over medium-high heat. Lay the fillets in skin-side down and press gently for the first few seconds so the skin sits flat against the pan.
  4. Sear for 3-4 minutes, until the skin is golden and crisp, then flip the fillets over.
  5. Mix the remaining 2 tbsp Wilson's Butter Flavoured Oil with the crushed garlic and spoon it over the fillets. Scatter over the parmesan.
  6. Transfer the pan to the grill and cook for 4-5 minutes, until the top is golden and the fish flakes easily.
  7. Meanwhile, heat a splash of Wilson's Butter Flavoured Oil in a separate wide pan. Add the kale and cook for 2-3 minutes until it starts to soften, then add the spinach and wilt for a further minute.
  8. Season the greens and divide between plates. Top with the grilled kingklip and serve with lemon wedges.

Notes

Storage: kingklip is best eaten straight away, but leftovers keep covered in the fridge for a day; reheat gently in a low oven. Make-ahead: the garlic and butter oil mixture can be made a few hours ahead and kept covered in the fridge. Serving suggestion: grilled asparagus or baby marrow makes a good extra side if you want to round out the plate for spring.