This healthy dinner will make your belly sing.
Place all ingredients except the olive oil in a saucepan and add a good pinch of salt. Bring to the boil, then turn down to a simmer and cook until potatoes are tender.
Remove saucepan from the heat and remove half the liquid, keeping it to adjust the consistency of the sauce later.
In a blender, puree mixture, adding the olive oil and a little of the spare liquid if it’s too thick.
Season to taste and set aside.
Cooking the kingfish:
Heat oven to 160C.
Halve the artichokes and set aside.
Place kingfish fillets on a plate, coat with oil and season to taste.
Heat fry pan over medium heat. Place fillets skin side down and cook for 3-4 minutes until the skin forms a golden brown crust.
Place fillets on a tray and cook in the oven for 9 mins.
Meanwhile, add a little olive oil to the fry pan and pan fry the artichokes, cut side down, until golden and heated through. Remove the fillets from the oven.
To serve, spoon the sauce onto four dinner plates, place the fillet on top and scatter the artichokes around the fish.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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