Charred Kingfish Portion with Salsa Verde, Zucchini & Roast Baby Potatoes

Preparation time: 15 minutes

Cooking time: 25 minutes

Serves: 2

Ingredients:

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

300 g baby potatoes, halved

1 zucchini, cut into 1 cm thick slices

1 tbsp olive oil

Sea salt & freshly ground black pepper

1 lemon, cut into cheeks

Petite cos leaves, for garnish

Salsa Verde:

2 tbsp parsley, finely chopped

1 tbsp basil, finely chopped

1 tbsp capers, finely chopped

1 small garlic clove, finely chopped

1 tbsp lemon juice

2 tbsp olive oil

Instructions:

1. Preheat oven to 200°C (180°C fan-forced). Line a tray with baking paper.

2. Place baby potatoes on the tray, drizzle with half the olive oil, season with salt and pepper, and toss to coat. Roast for 20–25 minutes until golden and tender.

3. Heat a grill pan or frying pan over medium-high heat. Lightly brush zucchini slices with a little oil and grill for 2–3 minutes each side until charred and tender. Set aside.

4. Season kingfish fillets with salt and pepper. Heat the remaining oil in a frying pan over medium-high heat. Cook kingfish for 5-7 minutes on one side until nicely charred, turn and cook for a further 7 minutes until cooked through. Then leave to rest.

5. In a small bowl, combine parsley, basil, capers, garlic, lemon juice and olive oil. Mix well to create the salsa verde.

6. Serve kingfish with roasted baby potatoes, grilled zucchini and green salad. Spoon salsa verde next to the fish and finish with petite cos leaves and lemon cheek.