In an ovenproof pan, gently fry the crushed garlic, chilli flakes and smoked paprika in 100g butter for a few minutes until caramelised. Remove from the pan and set aside.
Divide the kingklip fillet into 4 portions and season both sides.
Add some olive oil to the pan and fry the fish for a few minutes until slightly golden and the fish releases from the pan.
Turn the fish over, then coat the fish in half of the flavoured butter.
Roast in the oven for 5 minutes or until cooked through.
Serve with the pan juices, steamed greens and remaining butter.