Kingklip with Basil & Lemon Pesto
Kingklip with Basil & Lemon Pesto
Servings: 4
This is a @pesto_princess ‘s recipe, using our kingklip and their super popular basil & lemon pesto (which is the dairy free alternative to their classic basil pesto). We stock basil & lemon pesto in a 130g jar, 500g tub or 1kg tub.
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Ingredients
- 4 Tbsp butter
- 1 Tbsp fresh lemon juice
- zest of 1 lemon
- 1 clove garlic crushed
- salt & pepper
- 3 Tbsp Pesto Princess Basil & Lemon Pesto
- 4 kingklip portions approx 200g per person
- 2 Tbsp white flour for dusting
- 2 Tbsp olive oil
- tenderstem broccoli to serve
Instructions
- Place the butter in a saucepan over medium heat and allow it to melt (a light coloured pan can make this step easier). Add the garlic and stir for about three minutes – you’ll notice the butter starts to smell nutty and should turn golden brown. Remove from the heat and pour into a clean bowl, adding the lemon juice, zest, garlic and seasoning. Leave to cool before adding the Pesto Princess Basil & Lemon Pesto.
- Pat the fish dry using a paper towel. Season with salt and pepper and dust with flour on both sides. Shake off any excess flour before cooking in olive oil in a very hot pan. Cook for about three minutes on each side, or longer for thicker cuts of fish, until golden and crispy along the edges.
- Serve immediately with steamed broccoli and drizzle with your Basil & Lemon Pesto butter sauce.
