4 x 200 g kingfish fillets, skin on
sea salt and freshly ground black pepper
100g unsalted butter, chopped
1 lemon, cut into segments
40g salted baby capers, rinsed well
1/3 cup chopped flat-leaf parsley
mixed leaf salad, to serve
Croutons
2 tablespoons olive oil
20g unsalted butter
4 slices good-quality white bread, crusts removed, cut into 5mm cubes
1 Preheat the oven to 180C
2 To make the croutons, heat the olive oil and butter in a large ovenproof frying pan over medium heat. Add the bread and shake the pan for 5-6 minutes or until golden and crisp. Drain on paper towel and wipe the pan clean.
3 Add the olive oil to the pan and place over medium heat. Season the fish with the salt and pepper, then cook, skin-side down, for 4-5 minutes or until golden. Turn the fish over, then transfer the pan and place on serving plates.
4 Pour off any fat from the pan and return to low heat. Add the butter, and as soon as it starts to foam, add the lemon segments, capers, croutons and parsley and toss to combine well.
5 Pour the sauce over the fish fillets and serve immediately with a mixed leaf salad.
Serves 4 as a main
