We are now four months into our Vic Market routine and still my favourite moment of each week is watching my mini chef select a new protein for us to cook. This gorgeous Kingfish was one such selection, and he gave it to me along with the instruction that it must be pan fried.
I didn't mind at all, knowing that I would get to use my gorgeous filleting knife from Japan to take the fish apart. Smearing the fillets with fennel paste (blitzed in the Thermomix) was a wonderful idea and we all agreed that it definitely enhanced but did not overpower this beautiful fish.
This recipe only appears in the original, orange-spined version of The Cook’s Companion, so my apologies for inspiring those who do not have access to the correct book!
One for you, Mum x