AUSTRALIAN YELLOWTAIL KINGFISH FISH FILLETS BONELESS AND SKIN-ON (2 X 140G PER PACK)
Preparation Time: 15 mins / Cook Time: 15 mins / Serving: 4
4 x AUSTRALIAN YELLOWTAIL KINGFISH FISH FILLETS BONELESS AND SKIN-ON (2 X 140G PER PACK)
1 1/2 tablespoons olive oil
2 garlic cloves, finely chopped
Grated zest of 1 lemon
600g vine-ripened tomatoes, seeds removed, chopped
2 anchovy fillets in oil, drained, chopped
2 tablespoons capers, rinsed, drained
2 teaspoons red wine vinegar
1 teaspoon caster sugar
50g pitted kalamata olives
2 tablespoons flat-leaf parsley leaves
2 cups baby spinach or rocket
1. Season Yellowtail Kingfish with salt & pepper.
2. Heat 2 teaspoons oil in a frypan over medium-high heat. Cook fish, skin-side down, for 3 minutes, then turn & cook for a further 3 minutes or until cooked through. Transfer to a plate, cover with foil & rest while you make the sauce.
3. Heat remaining oil in the same pan over low heat. Add garlic, lemon zest &a little salt & pepper & stir for 2-3 minutes until soft but not coloured. Stir in tomato, anchovy, capers, vinegar & sugar, then partially cover. Cook for 3-4 minutes until tomato softens. Stir in olives & parsley.