Seared Kingfish with Prestige Cuvée

Ingrediants

• 800g Kingfish
• 2 Fennel Bulbs
• 100ml Orange Juice
• 200g Courgette
• 2 Bunch Parsley 1
• Bunch Dill
• ½ Bunch Mint
• 20g Capers


• 20ml Lemon Juice
• 200ml Olive Oil
• 5g Garlic

Method

• Prepare the fish by cleaning and removing any pin bones. Cut into 200g portions.
• Slice one fennel bulb in half and then evenly cut into four pieces. Each half should be approximately 2cm thick. Thinly slice the second fennel bulb.
• Trim the zucchini and slice into long, thin strips. Mix with the sliced fennel.
• Using a blender, combine the parsley, dill, mint, capers, lemon juice, olive oil and garlic. Season to finish the salsa verde.
• Preheat the oven to 180 degrees Celsius.
• Place a large pan over medium-high heat, add the fennel pieces and a splash of olive oil. Seal each side of the fennel until golden brown.
• Add the orange juice and place into the oven for 3-5 minutes.
• In a second pan, heat some olive oil and place the kingfish skin-side-down. Cook over a medium heat, searing until the skin is golden brown. Flip the fish and place into the oven for 3-4 minutes, depending on thickness of fillet this may need a little longer.

 

To Serve

1. Place half of the salsa verde into the fennel and zucchini mixture. Disperse the salad over four plates.
2. Place the braised fennel pieces on top and finish with the fish portion. Place an additional spoon of salsa verde on top of the fish. Serve immediately.