Twenty minutes is all it takes to create this deliciously easy meal.

What you need to know before you start

This seafood dish comes together in just 30 minutes and feeds a family of 4. You’ll need a frypan, a fish spatula and other basic cooking equipment like a sharp knife, tablespoon and teaspoon measures and grater for the lemon zest. This recipe calls for kingfish fillets with the skin on and pin-boned. If you’re pin boning yourself, you’ll need a pair of fish-bone tweezers, or you can ask your fishmonger to pin-bone the fish for you. When selecting your fish, the flesh should have a firm texture without any discolouration or gaping in the flesh. It should also have a fresh ocean smell. 

Why is this the best provencale kingfish recipe?

Simple to prepare and ready in half an hour, this recipe combines crispy-skin kingfish with the classic Mediterranean flavours of tomatoes, capers and lemons. The fish is simply cooked in olive oil to allow the flavours of the seafood to sing, and served with a rustic sauce that imparts sweetness and depth of flavour without overpowering the dish. 

The bold but delicate flavour of the kingfish and the rustic charm of the Provencale sauce presents beautifully, making it a great choice for a dinner party, or when you need something on the table fast.  

What is the meaning of provencale?

Provencale refers to a dish prepared in a style characterised by the region of Provence in southeastern France, which includes a sauce made with tomatoes, garlic and olive oil. In our version, kingfish fillets are served with vine-ripened tomatoes, chopped garlic and olive oil as well as lemon zest, anchovies, capers, olives and parsley. 

What is the best cooking method for kingfish?

Kingfish is an extremely versatile fish that can be cooked in many different ways across a number of different cuisines. It works well pan-fried, baked, kept raw, grilled, steamed whole or flaked into pieces. Just be sure not to overcook it – kingfish dries out fast.

What ingredients you’ll need

Kingfish fillets with skin on: The crispy-skin kingfish forms the base of the dish. Its delicate flavour pairs beautifully with the provencale toppings.  

Extra virgin olive oil: Olive oil provides a rich, fruity base that enhances the Mediterranean flavours of the dish while also helping to pan-fry the fish without drying it out. 

Garlic cloves: Garlic adds a fragrant, savoury note, infusing the dish with an aromatic depth of flavour that complements the fish.

Lemon: Lemon zest offers a fresh, tangy acidity that brightens the dish and balances the richness of the olive oil and fish.

Vine-ripened tomatoes: Tomatoes bring a juicy, slightly sweet and tangy burst of flavour that adds freshness and depth to the sauce.

Anchovy fillets in oil: Anchovies provide a savoury, umami richness.

Capers: Capers contribute a briny, tangy bite that adds a sharp contrast.

Red wine vinegar: Red wine vinegar offers a subtle acidity that balances the richness of the olive oil and anchovies, while brightening the other flavours. 

Caster sugar: Sugar adds a touch of sweetness that helps to mellow the acidity from the tomatoes, vinegar and capers. 

Kalamata olives: Olives provide a salty, briny depth that complements the flavours of the fish while adding to the Mediterranean profile.

Flat-leaf parsley leaves: Fresh parsley adds a burst of freshness while adding a touch of greenery to the plate. 

Baby spinach or rocket: Whichever you choose, fresh spinach or rocket adds a slightly peppery flavour and freshness to balance the richness of the dish. 

How do I cook kingfish without overcooking? 

Cooking kingfish without overcooking comes down to controlling heat, timing and checking doneness – its firm, oily flesh gives you some wiggle room, but it can still dry out if you push it too far. Don’t overcrowd the pan and only cook until the fish is still firm to the touch. For 180g fillets, we recommend 3 minutes on each side over a medium-high heat. 

How to store leftover provencale kingfish 

Leftover cooled fish can be stored in an airtight container in the fridge for up to 2 days. Similarly, the sauce can be kept in a jar in the fridge for 5-7 days. Reheat your kingfish very gently in a low oven to avoid drying it out. 

What to serve with provencale kingfish 

When you’re ready to enjoy, place the kingfish fillets on individual plates with a squeeze of lemon juice and the provencale sauce, with a side of baby spinach or rocket. Serve with a side of steamed green beans and a crusty baguette.

Drink pairings with provencale kingfish 

Fish and white wine are a natural pairing. A crisp sauvignon blanc or a pinot gris offers a refreshing contrast to the richness of the kingfish, while an acidic French rosé complements the Mediterranean flavours of the sauce without overpowering the dish. 

If you love our provencale kingfish recipe, try this 

For more French flavours, explore these recipes:

• Pan-fried scallops with Cafe de Paris butter
• Steak tartare 
• Pork rillettes (confit pork) with radishes