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King Fish Roasted In Herbed Butter with Provençale Sauce

Serves: 4
From: Source
Kingfish Baked

This fillet is slathered in an herbed butter before going in the oven and then it roasts in that same delicious butter. This recipe works well with just about any fish fillet out there including salmon or any white fish you might prefer or have on hand.

Ingredients

Fish

  • 700g kingfish fillet
  • 4 tbsp of butter at room temperature
  • 1 teaspoon of paprika (or more according to taste)
  • 1 tablespoon of chopped parsley and extra for garnish
  • 1 teaspoon of lemon or lime juice
  • 1 teaspoon  lemon or lime zest
  • Salt and pepper to your preference

Provençal sauce

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 3 cloves garlic minced
  • ¼ teaspoon of chili flakes
  • ½ teaspoon of fresh thyme
  • Zest of one lemon or lime
  • 4-6 small Roma tomatoes seeded and chopped
  • 1 teaspoon of anchovy paste
  • 2 tablespoons capers rinsed and drained
  • 1 tablespoon red wine vinegar
  • ¼ cup of pitted and chopped Kalamata olives or a blend of whatever olives you may have on hand
  • 1 pinch of sugar – to take the edge off the acidity of the tomatoes
  • 2 tablespoons of chopped parsley
  • Salt and pepper to taste

Method

  1. Preheat oven to 200°C and butter or grease a baking sheet.
  2. Combine the butter, paprika, parsley, lemon zest and juice as well as salt and pepper and stir until well blended
  3. Spread the butter mixture over the the entire fillet both sides. And sprinkle with a little more salt and pepper (optional)
  4. Transfer to baking sheet and roast fish until it’s done and opaque in the centre. (This took approx 25-30 minutes with this size fish- cooking time will vary depending on thickness)
  5. Transfer fish to platter, tent with foil for a few minutes while you make the Provençale sauce.

Provençal sauce

  1. Heat the butter and oil in a medium sized pan on medium heat and add the garlic, lemon zest, chili flakes and thyme and sauté for a couple minutes until very fragrant.
  2. Add the tomatoes, anchovy paste, capers, olives, vinegar and sugar and partially cover and cook for a few minutes until the tomatoes soften. Stir in the olives and parsley, taste for seasoning and then it’s ready to serve over the fish garnished with more parsley.