Entertaining

Baby kingfish with salsa verde

Name: Baby kingfish with salsa verde
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 1 tbs salt flakes; 2 tsp fennel seed, toasted; ½ tsp mixed peppercorns; ½ tsp chilli flakes; 2 x 700g kingfish, gutted, scaled; 1 lemon, thinly sliced; 3 bunches asparagus, trimmed; 200g mixed cherry tomatoes, halved; ¼ cup (60ml) extra virgin olive oil; Mixed leaf salad and crusty bread, to serve; 3 cups mixed herbs, roughly chopped, stalks reserved (we used flat-leaf parsley, basil, mint and tarragon); 1 bunch chives, finely chopped; 2 garlic cloves, crushed; ¾ cup (185ml) extra virgin olive oil; ¼ cup (60ml) white wine vinegar

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by Matt Moran

Chef and delicious. Produce Awards judge

Mar 20, 2018

Effortless entertaining with a wow factor.

1 tbs salt flakes
2 tsp fennel seed, toasted
½ tsp mixed peppercorns
½ tsp chilli flakes
2 x 700g kingfish, gutted, scaled
1 lemon, thinly sliced
3 bunches asparagus, trimmed
200g mixed cherry tomatoes, halved
¼ cup (60ml) extra virgin olive oil
Mixed leaf salad and crusty bread, to serve

Salsa verde

3 cups mixed herbs, roughly chopped, stalks reserved (we used flat-leaf parsley, basil, mint and tarragon)
1 bunch chives, finely chopped
2 garlic cloves, crushed
¾ cup (185ml) extra virgin olive oil
¼ cup (60ml) white wine vinegar

Method

1.

Preheat oven to 200°C. For the salsa verde, combine all the ingredients in a bowl. Season and set aside.
2.

Using a pestle and mortar, grind salt, fennel seeds, peppercorns and chilli flakes to a fine powder.
3.

Rinse fish inside and out, then dry with paper towel. Score the fish, 1cm deep in the thickest part of the fish, on both sides. Stuff cavity with lemon slices and reserved herb stalks. Divide asparagus between two large roasting pans. Sprinkle fish on both sides with flavoured salt mixture and place on top of asparagus. Scatter over tomato and drizzle with olive oil. Bake for 15-20 minutes or until fish is cooked through.
4.

Place fish, asparagus and tomato on a platter and drizzle with cooking juices. Top with salsa verde and serve with mixed leaf salad and crusty bread.