Kingklip and gurnard are some of the best SA fish for frying without their skin on (hake tends to fall apart too easily), but you could use angelfish too. I chose to cook it Mediterranean-style, simply and easily, using tomatoes, olive oil and Mediterranean Delicacies Pimeto Stuffed Olives. It will take you no more than 10 minutes and is out of this world.
Ingredients:- 150g cherry tomatoes
- 100g Pimento Stuffed Olives jar
- or 100g Pimento Stuffed Olives tub
- Olive oil
- 400g filleted kingklip/gurnard (skin off)
- Handful fresh basil leaves
- Fresh Ciabatta bread to serve
Method: Place a pan on medium heat and, once hot, pour in a good glug of olive oil (40ml), add the tomatoes, season with a pinch of salt and cover. Cook for 2 minutes.Cut the fish into 2 pieces, season with salt and pepper and add to the pan with the Mediterranean Delicacies olives.Drizzle over a dash more olive oil and cover. Fry for approx 6 minutes, turning once. (To check if the fish is done press it gently with your finger, it should be just firm, gurnard will flake but kingklip won't.)Plate and sprinkle over fresh basil, pour over any juices left in the pan and use the bread to soak them up.