1 red onion, thinly sliced
2 tbsp NOMU Extra Virgin Olive Oil
2 whole cloves of garlic, lightly bruised
2 baby fennel, thinly sliced
4 kingklip fillets
NOMU Sea Salt
2 tbsp butter
NOMU Seafood & Fish Grinder
1 lemon
2 tbsp butter
12 pitted Kalamata olives
4 bunch vine cherry tomatoes
Preheat the oven to 200°C.
Sauté the sliced onions in a dash of Olive Oil until lightly coloured. Add the garlic and fry for another minute. Remove from the heat and set aside.
Add the fennel to the pan and sauté for 5 minutes and remove.
Oil and season the fish and place flesh side down in a hot pan. Do not turn it until it is very golden brown! Turn the fish over, add ½ tablespoon of butter on top of each fillet, a generous grinding of NoMU Seafood & Fish Grinder and a splash of freshly squeezed lemon.
Place the red onions, garlic, fennel and olives back into the pan, pop the cherry tomatoes on top of the fish, drizzle with extra Olive Oil and bake for 10-15 minutes, depending on the size of the fish, until the fish is cooked and the tomatoes are blistered. Serve immediately.
Tip: You can use any firm, fresh white fish instead of Kingklip.
1 red onion, thinly sliced
2 tbsp NOMU Extra Virgin Olive Oil
2 whole cloves of garlic, lightly bruised
2 baby fennel, thinly sliced
4 kingklip fillets
NOMU Sea Salt
2 tbsp butter
NOMU Seafood & Fish Grinder
1 lemon
2 tbsp butter
12 pitted Kalamata olives
4 bunch vine cherry tomatoes
Preheat the oven to 200°C.
Sauté the sliced onions in a dash of Olive Oil until lightly coloured. Add the garlic and fry for another minute. Remove from the heat and set aside.
Add the fennel to the pan and sauté for 5 minutes and remove.
Oil and season the fish and place flesh side down in a hot pan. Do not turn it until it is very golden brown! Turn the fish over, add ½ tablespoon of butter on top of each fillet, a generous grinding of NoMU Seafood & Fish Grinder and a splash of freshly squeezed lemon.
Place the red onions, garlic, fennel and olives back into the pan, pop the cherry tomatoes on top of the fish, drizzle with extra Olive Oil and bake for 10-15 minutes, depending on the size of the fish, until the fish is cooked and the tomatoes are blistered. Serve immediately.
Tip: You can use any firm, fresh white fish instead of Kingklip.
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Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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