Cape Fish recently invited us to cook up an Easter festive feast using their gorgeous kingklip. I popped round to their lovely shop on Saturday morning and was presented with a 1.4kg kingklip fillet!! I was daunted by both the giant size and a fish we don’t normally cook at home! However, I was so impressed with the service and quality of fish at Cape Fish. They aim to offer a smaller range of high quality fish products. The kingklip fillet was absolutely gorgeous but we will also be back for tuna steaks, salmon and giant scallops for future recipes!!
If you’re looking for a fantastic fish supplier I would highly recommend a visit to Cape Fish and give them a chance to blow your socks off! I’d also highly recommend you cook up this feast ;)!
My dinner party style is minimal cooking and fussing once everyone has arrived. So I knew immediately that there would be no frying of fish going on! I decided to bake the whole kingklip fillet to showcase the beautiful fish and to me it felt really opulent! The salad recipe below can easily be knocked up in the morning and the fish prepared the morning before cooking. This really just leaves you to remember to turn your oven on when your guests arrive and to bake it for 15/20minutes before you’re ready to eat. Easy peasy but high impact!
This recipe will generously feed 6 people and I would actually say 8 if you’re making a light starter and serving dessert.
Baked Kingklip from Cape Fish
- 1.4kg Kingklip fillet
- Good quality mayonnaise
- ½ cup of breadcrumbs
- 1/3 cup roughly chopped almonds
- 4 tablespoons lemon rind
- Handful of roughly chopped flat leaf parsley
- Salt and pepper
Oven at 220 C. Place kingklip on a lined baking tray and brush with good quality mayonnaise. I used Helmans because it is thick and delicious. The mayo is really a crucial element to this baked kingklip for two reasons.
- Fat is flavor and mayo is pretty much all fat! Feel free to be generous with the mayo. It helps with flavour and keeping the fish fillet moist.
- The mayo is the perfect helper for getting the delicious crusty topping to stick to the fish when cooking!
Mix together the breadcrumbs, roughly chopped almonds, lemon rind and parsley. Add a few pinches of maldon style sea salt flakes and a generous grind of black pepper.
Be careful when zesting the lemon to get the yellow lemon skin and not the white pith. This is bitter and definitely not delicious with a delicate fish like kingklip.
Sprinkle the breadcrumb mixture over the kingklip.
Bake in the oven for 15 to 20 minutes. 15 minutes was perfect for me.
Please be care to keep an eye on the breadcrumb crust – the nuts are dangerous characters and like to burn!
If you’re feeling a little fancy and want to get presentation points. Slice various citrus in half (we used grapefruit, lemons, oranges and limes) and grill streaks on them on the griddle pan. Arrange around your fish and serve!
We appear to have misplaced our griddle pan in the chaos of moving house and as such just charred them on our gas braai – that works perfectly too! (And yes, I have a gas braai, feel free to judge me)
Pomegranate Jeweled Bulgar Wheat Salad
This is one of my family’s favourite salads and whilst super easy it has a few steps which can be a little effort. However, it truly is a flavor bomb salad and worked PERFECTLY with the kingklip! This recipe is based on a gorgeous Diana Henry recipe and we have made many of her recipes over the years. At home we try to eat healthy but delicious food. And I just loved the combination of a generous piece of fish served with a warm Middle Eastern style salad. Who says fish needs to be served with potatoes and veggies ;)!
- 2 red onions, sliced
- Olive oil
- Garlic clove, finely chopped
- 200g bulgar wheat
- 350ml chicken stock
- 55g walnuts
- 1 pomegranate
- 20g flat leaf parsley, roughly chopped
- 20g coriander, roughly chopped
- 60g baby spinach, roughly chopped
- Greek yoghurt, to serve
Ingredients for the dressing:
- Juice of 1 lime
- 1 ½ tsp of honey
- 2 tsp of harissa
- 60ml olive oil
Add a generous glug of olive oil into a small flat bottomed pot with a firm fitting lid. The whole pot thing is important because the bulgar wheat is going in soon. When the oil is warm add your sliced red onions and sauté until soft. Add the garlic clove and cook for another minute. I would highly recommend using fresh garlic and not the potted oily stuff. We used to be all about the potted oily stuff but have recently found it to be overpowering and not nearly as delicious as the fresh garlic cloved.
Add the bulgar wheat, mix through and saute the bulgar wheat for a minute.
Add the chicken stock and salt and pepper. If you’re a pescatarian then veggie stock will work just fine for this dish. But I personally prefer the richness of flavour that the chicken stock brings to the dish.
Bring the stock to the boil and allow to simmer for a few minutes. Then turn the hot element off but leave the pot on the element for 15 minutes.
While you’re bulgar wheat is puffing up, toast the walnuts in a dry frying pan. But please remember what I said about nuts, dangerous characters and tend to burn!! Once toasted give them a rough chop through.
Halve the pomegranates and holding them over a big bowl beat them with a wooden spoon. This should help thwack some of the seeds out. Be careful not to splash pomegranate juice everywhere… like I did… If the thwacking and splashing is not working for you, just pull the fruit into segments and push the seeds out. Pomegranates are a mission, so if you’re feeling like a millionaire buy those prepared tubs of pomegranate seeds. Otherwise, embrace the thwacking and splashing!
Assemble the dressing buy whisking all the ingredients together and seasoning with salt and pepper. Please remember to taste as you go – if it needs a little more acid from the limes or more heat from the harissa then do that! I particularly like the Princess pesto harissa and it is a staple in my fridge.
Now you should have – bulgar wheat mixture, pomegranate seeds, toasted walnuts, baby spinach and salad dressing.
Using a big bowl, and a big folk mix the bulgar wheat, pomegranate seeds and baby spinach together. Reserve some pomegranate seeds for fancy on top sprinkling. Be careful not to overmix this salad as the bulgar wheat starts to clump together which is not so fantastic.
You may notice from my pictures that there is no baby spinach… someone ate it between ingredient shopping and cooking!! But the salad is just fine without the spinach. I just like to include it for pops of colour!
Pour your salad into a beautiful serving dish, pour the salad dressing over the top. Top with dollops of Greek yoghurt (full fat plain yoghurt) and sprinkle the extra pomegranate seeds. Serve warm or at room temperature.