- 4 portions of kingklip
- 12-16 capers
- 1 fresh lemon
- Flour for dusting
- Olive oil
- Salt and pepper to taste
- Optional: Chilli flakes
Pat the kingklip dry with paper towel.
Season the flour with salt and pepper and (optional) chilli flakes.
Dust the kingklip with the flour. Heat a heavy based pan until very hot, add a splash of Olive oil and some butter. Place the fish into the pan. Chef Tip: Place the fish skinside down first if there is skin on the fish, otherwise always start with the presentation side down first (the better looking side)
Cover with a lid to effectively steam the fish at the same time as frying it.
After about 2 minutes (depending on the thickness of the fish), remove the lid and turn the fish over, cover again and cook for a further two minutes. Remove the lid and deglaze the pan with butter, lemon juice and add the capers.
Taste for seasoning and check if the fish is cooked, it should come apart quite easily but still be a little opaque in the centre.
Let it rest for a minute or two and serve with crispy potato wedges and a fresh garden salad or steamed green beans tossed with toasted pumpkin seeds.