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Kingfish with Carrot, Orange and Saffron Puree and Dried Olives

For a taste of the Mediterranean, Alessandro Pavoni from Ormeggio at The Spit serves this crisp-skin kingfish with a fragrant carrot puree and dried olives.


  • 5 carrots, peeled and roughly chopped

  • Pinch of saffron threads

  • 500ml orange juice

  • 1L water

  • 400g black olives

  • 1kg kingfish fillet


  • 1.

    Carrot, Orange and Saffron Puree

  • 2.

    Heat a little oil in a pan and add the carrots and saffron.

  • 3.

    Sweat for about 5 minutes, then add the orange juice and water and bring to the boil.

  • 4.

    Turn down the heat and simmer, covered, for 25-30 minutes. Keep checking and add more liquid if needed.

  • 5.

    While still hot blend in a food processor to a smooth puree.

  • 6.

    Dried Olives

  • 7.

    Preheat the oven to 100C. Drain the olives from their liquid and pat as dry as possible.

  • 8.

    Place on flat baking tray and cook in the oven for about 25 minutes or until dried.

  • 9.


  • 10.

    Remove all the bones from the fillet with fish tweezers. Cut the fillet into 200-220g portions.

  • 11.

    Season the skin side of the fish with flaky sea salt.

  • 12.

    Heat some oil in a pan over medium-high heat. Place the fish skin-side down and lower the heat. Cook for 7-8 minutes, then flip and cook for another 3 minutes.

  • 13.


  • 14.

    Place a generous scoop of the carrot puree on a plate.

  • 15.

    Rest the kingfish on top and sprinkle with the dried olives.

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