05/07/2022

Crisp-skin Kingfish with Spinach Mash and Tomato and Caper Beurre Blanc

Crisp pan fried fish over a speckled green mash with a buttery sauce of tomatoes and capers makes for a beautiful restaurant-style dish.

Serves:

4 Prep Time: 15 minutes

Cooking Time: 30 minutes

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Ingredients

4 x 200-250g pieces kingfish fillets (skin on)
sea salt and freshly ground black pepper, to taste
olive oil, as needed
1 cup dry white wine
1 tablespoon baby capers
1 large tomato, finely chopped
80g butter, cubed
SPINACH MASH
500g Dutch Cream potatoes (or similar), peeled and quartered
2 cloves garlic, peeled
1/4 cup extra virgin olive oil
100g baby spinach leaves

Method

Sprinkle the fish with salt on both sides. Heat a lightly oiled frypan and sear the fish, skin side down, using another frypan to weight down the fish while it cooks to help keep the skin flat. Cook for 5 minutes or until the skin is crisp. Turn over and cook until fish is cooked through. Remove and keep warm. Wipe out the pan, add wine and capers and bring to the boil until reduced by half. Stir in tomatoes and bring to the boil. Remove from the heat and mix in butter to make a thin sauce. Season to taste. To serve, portion Spinach Mash onto plates, top with fish and spoon sauce around the plate. Serve sprinkled with pepper.
SPINACH MASH Place potatoes and garlic in a pot of salted water and boil until very tender. Wash spinach leaves and cook in a frypan with a little salt until very wilted. Squeeze out excess moisture and finely chop. Drain and mash potatoes with olive oil until smooth. Stir in chopped spinach and season to taste. Keep warm and serve with fish.

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