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A main course that whispers elegance.

Serves: 2  /  Time: 45 Minutes

Ingredients:

• 2x 180g Kingfish fillets (or another firm white fish)

• 1 ½ Cups Tara Iti Olive Oil (enough to just cover the fish)

• Zest of 1 lemon

• 1 Garlic clove, finely minced

• 2 tbsp flat-leaf parsley, finely chopped

• Pinch of sea salt

Method:

  1.  Preheat oven to 110°C (230°F)
  2. Place fish in a small baking dish and pour olive oil over to submerge
  3. Poach in the oven for 20-25 minutes until just cooked through. The fish should flake easily but retain a silky texture
  4. Meanwhile, combine lemon zest, parsley, garlic, and a dash of salt for the gremolata
  5. Remove fish from oil (reserve the oil for dressings or bread dips), and spoon gremolata over the top before serving

The low, slow olive bath results in a mouth- melting texture – light yet deeply satisfying.