Provencale Kingfish

20 minutes is all it takes to create this delicious and tasty meal.

The ingredient of Provencale Kingfish

• 4 x 180g kingfish fillets with skin on
• 1 1 2 tbsp olive oil
• 2 garlic cloves finely chopped
• grated zest of 1 lemon
• 600g vine ripened tomatoes seeds removed chopped
• 2 anchovy fillets in oil drained chopped
• 2 tbsp capers rinsed drained
• 2 tsp red wine vinegar
• 1 tsp caster sugar
• 50g pitted kalamata olives
• 2 tbsp flat leaf parsley leaves
• 2 cups baby spinach or rocket

The Instruction of provencale kingfish

• season kingfish with salt and pepper
• heat 2 teaspoons oil in a frypan over medium high heat cook fish skin side down for 3 minutes then turn and cook for a further 3 minutes or until cooked through transfer to a plate cover with foil and rest while you make the sauce
• heat remaining oil in the same pan over low heat add garlic lemon zest and a little salt and pepper and stir for 2 3 minutes until soft but not coloured stir in tomato anchovy capers vinegar and sugar then partially cover cook for 3 4 minutes until tomato softens stir in olives and parsley
• serve fish with sauce and baby spinach

Nutritions of Provencale Kingfish

fatContent: 283 693 calories
saturatedFatContent: 10 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 8 grams carbohydrates
fibreContent: 6 grams sugar
proteinContent: n a
cholesterolContent: 37 grams protein
sodiumContent: 95 milligrams cholesterol

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