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Kingklip with olive and caper sauce

Ingredients 11
Servings 4


  • 800
    kingklip fillets, cut into portions
  • salt, pepper and flour
  • butter and oil for frying
  • 45
    chopped parsley
  • 8
    olives, stoned and chopped
  • 30
    chopped capers
  • 1
    lemon, grated peel
  • 1
    lemon, juice
  • milled pepper to taste
  • 30
    chopped parsley


Clean fish and dry with absorbent paper. Season flour with salt and pepper and use to dust fish. Heat butter and oil and gently fry fish, adding a little parsley at a time. This will take about 8 minutes (fish should be most, firm and opaque). Remove fish from pan, cover and keep warm. TOPPING: Mix all ingredients together and add to same pan. Increase heat and cook to heat through - you may need a little extra oil and butter. Return fish to pan or simply place on a heated platter and pour topping over. Serve with creamy mashed potatoes and a tomato and onion salad.

Read more on: fish/seafood  |  shallow-fry

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