Baked Kingfish with Grilled Baby Fennel, Pencil Leek & Sweetcorn Puree

Preparation time: 20 minutes

Cooking time: 20 minutes

Serves: 2

Ingredients:

2 x 180 g pack (1 portion) Cooke Seafood Kingfish

300 g baby potatoes, halved

2 baby fennel bulbs, trimmed and halved

2 pencil leeks, trimmed and halved lengthways

1 tbsp olive oil

1 tbsp butter

Sea salt & freshly ground black pepper

Sweetcorn Purée:

2 cups sweetcorn kernels

1 small onion

½ cup cream

2 tbsp butter

Instructions:

1. Preheat oven to 190°C (170°C fan-forced). Line a tray with baking paper.

2. To make the sweetcorn purée, dice the onion and cook with the sweetcorn on a low heat for 5-8 minutes. Add cream and butter to a saucepan over medium heat. Simmer for 5–6 minutes until tender. Blend until smooth and season to taste. Strain through a fine sieve. Keep warm.

3. Place kingfish fillets on the prepared tray. Drizzle with olive oil, season with salt and pepper, and bake for 7 minutes each side until cooked through.

4. Meanwhile, heat a grill pan over medium-high heat. Drizzle fennel and pencil leeks with a little olive oil and season well. Grill for 3 minutes each side until tender and lightly charred.

5. Spoon sweetcorn purée onto serving plates. Top with baked kingfish and arrange grilled fennel and pencil leeks alongside.

6. Finish with a small knob of butter over the fish and a light drizzle of olive oil.