Lemon pepper kingfish with tuscan kale and roasted tomato salsa
Kingfish is available all year round, and cooks in so many delicious ways. With just a hint of lemon pepper, you can create a tasty and interesting dinner that the whole family loves.
- 2 large tomatoes
- 1 Lebanese cucumber, diced
- ¼ bunch basil, chopped
- celery salt and white pepper
- 4 x 170g kingfish fillets
- 2 lemons, zested and juiced
- 2 tsp cracked black pepper
- 1 tsp dried marjoram
- 2 Tbsp vegetable oil
- 2 bunches Tuscan kale (cavalo nero)
- 2 Tbsp extra virgin olive oil
- 2 garlic cloves, sliced
- 2 anchovies, minced
- 1 red chilli, sliced finely
1 Preheat oven to 180°C. Set the tomatoes on a baking tray and roast for 10 minutes until just softened. Combine with the cucumber, basil, celery salt and white pepper then set aside.
2 Season the fish with lemon zest, slat, black pepper and dried marjoram, then drizzle with vegetable oil. Set in a frying pan over a medium-high heat and sear on all sides, then transfer to the oven and bake for 5 minutes.
3 Sauté the kale in olive oil, garlic, anchovies and chilli for 2 minutes, then season generously with salt and pepper. Drizzle with lemon juice. Serve the fish on a bed of kale, topped with tomato salsa.