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.
Carrot, Orange and Saffron Puree
Heat a little oil in a pan and add the carrots and saffron.
Sweat for about 5 minutes, then add the orange juice and water and bring to the boil.
Turn down the heat and simmer, covered, for 25-30 minutes. Keep checking and add more liquid if needed.
While still hot blend in a food processor to a smooth puree.
Preheat the oven to 100C. Drain the olives from their liquid and pat as dry as possible.
Place on flat baking tray and cook in the oven for about 25 minutes or until dried.
Remove all the bones from the fillet with fish tweezers. Cut the fillet into 200-220g portions.
Season the skin side of the fish with flaky sea salt.
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.
Place a generous scoop of the carrot puree on a plate.
Rest the kingfish on top and sprinkle with the dried olives.
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