Ingredients
KINGFISH
4 x 200g kingfish fillets, skin on and seasoned
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 5 mm cubes
Description
The Delicious Hiramasa (farmed Kingfish From South Australia) Makes A Really Quick But Classy Main Course For Lunch Or Dinner.
Australian Good Food Guide
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