Name: Kingfish with salsa verde and white bean puree
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 clove garlic, crushed; 1 medium brown onion (150g), chopped finely; 3 x 400g cans white beans, rinsed, drained; 1 cup (250ml) chicken stock; 1/4 cup (60ml) cream; 4 kingfish fillets (800g), skin-on; 1/2 cup finely chopped fresh flat-leaf parsley; 1/4 cup finely chopped fresh mint; 1/4 cup finely chopped fresh dill; 1/4 cup finely chopped fresh chives; 1 tablespoon wholegrain mustard; 2 tablespoon lemon juice; 2 tablespoon drained baby capers, rinsed, chopped finely; 1 clove garlic, crushed; 1/4 cup (60ml) olive oil

Kingfish with salsa verde and white bean puree

We think salsa verde is just as good as pesto, and deserving of far more attention. It's not a spicy Mexican type salsa, but Italian, with a zesty, herbaceous, lemony flavour that goes well with fish and simple meat dishes. It compliments the kingfish beautifully.

Serves 4

Cook

55M

Ingredients

1 tablespoon olive oil

1 clove garlic, crushed

1 medium brown onion (150g), chopped finely

3 x 400g cans white beans, rinsed, drained

1 cup (250ml) chicken stock

1/4 cup (60ml) cream

4 kingfish fillets (800g), skin-on

1/2 cup finely chopped fresh flat-leaf parsley

1/4 cup finely chopped fresh mint

1/4 cup finely chopped fresh dill

1/4 cup finely chopped fresh chives

1 tablespoon wholegrain mustard

2 tablespoon lemon juice

2 tablespoon drained baby capers, rinsed, chopped finely

1 clove garlic, crushed

1/4 cup (60ml) olive oil

Method

1.Combine ingredients for salsa verde in small bowl.

2.Heat oil in medium saucepan; cook garlic and onion, stirring, until onion softens. Add beans and stock; bring to a boil. Reduce heat; simmer, uncovered, until almost all liquid has evaporated. Stir in cream; blend or process bean mixture until smooth.

3.Meanwhile, cook fish, skin-side down, in large heated oiled frying pan until cooked as desired.

4.Serve fish on white bean puree, topped with salsa verde.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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