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Seared Kingfish with Fennel, Olives and Tomatoes

Try your hand at this delicious Spring-inspired French dish from Guillaume Brahimi. 


  • 4 x 180 gm kingfish (no skin)

  • 4 x heads baby fennel (cut into quarters)

  • 50 gm pitted lingurian olives

  • 2 x punnet cherry tomatoes (blanched skin removed)

  • 1 clove garlic

  • ¼ bunch Basil


  • 1.

    Place Tefal Heritage Triply sauté pan on heat and add olive oil, seal the fennel on each side then add a touch of water. Place lid on top of sauté pan and allow the fennel to braise. When almost cooked add garlic, and cherry tomatoes, allow to cook down a little. Then add the olives, and basil.

  • 2.

    Place Tefal Heritage Triply 28cm Frypan on high heat and add oil, place kingfish in skin side up. Cook until golden brown then flip the fish to seal the other side and cook until just cooked. Remove the fish from the pan and serve with the garnish.


The nine piece Tefal Heritage Triply cookware range is available exclusively at Myer stores from August. Find out more at

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