Kingklip with courgette pickle

Battered Kingklip with a sweet and sour pickle and topped with a soft egg.
recipes fish healthy

Recipe from: 4 March 2014
Preparation time: 15 min
Cooking time: 15 min


  • 6
    medium courgettes
  • 1
    sweet red pepper
  • ½
    white balsamic vinegar
  • 2
  • 2
  • Salt and pepper to taste
  • 2
    large kingklip fillets
  • Olive oil
  • 30
  • Juice of 2 lemons
  • 2
  • 1
    white wine vinegar
Servings: Change Serving


For the pickle:

Slice the courgettes thinly into a medium bowl.
Slice the red pepper into strips and add to the courgettes.
In a small saucepan heat the vinegar and sugar, stir until the sugar has dissolved, then pour over the courgettes.

Preheat the oven to 200°C
Grease a large baking tray.

Season the flour with salt and pepper.
Dust the fish with the seasoned flour, shake off excess and fry in the olive oil for 3-5 minutes until cooked and the top is slightly golden brown. Add the butter and lemon juice to the pan, melt and swirl over the fish.

In a medium saucepan bring water to the boil (about ¾ full).
Add the vinegar and stir gently. Break the egg into the pot.

A beautiful white cloud will form in your pot. Cook for about 3 minutes for a lovely soft poached egg. Lift the egg out of the water with a slotted spoon and drain on a paper towel. Repeat with the other egg. This can be done well in advance. Reheat egg by submerging it into the boiling water again.

Arrange the fish on a platter and top with pickles and the soft egg.

Recipes developed for Food Lover's Market by Marie-Louise Guy and Callie Maritz from CAKEBREAD.

Read more on: fish  |  healthy  |  seafood  |  recipes

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