This healthy dinner will make your belly sing.


  • 4 x 180gram kingfish fillets with skin on

  • 2 tbls extra virgin olive oil

  • sea salt and pepper

  • 6 cooked globe artichokes

  • For the sauce:

  • 4 red peppers, roasted and peeled, cut into chunks

  • 1 small desiree potato, chopped

  • 6 cloves garlic, peeled

  • 1 red chilli, finely chopped

  • pinch saffron

  • 3 cups water

  • ½ cup extra virgin olive oil

  • salt to taste


  • The sauce:

  • 1.

    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.

  • 2.

    Remove saucepan from the heat and remove half the liquid, keeping it to adjust the consistency of the sauce later.

  • 3.

    In a blender, puree mixture, adding the olive oil and a little of the spare liquid if it’s too thick.

  • 4.

    Season to taste and set aside.

  • Cooking the kingfish:

  • 1.

    Heat oven to 160C.

  • 2.

    Halve the artichokes and set aside.

  • 3.

    Place kingfish fillets on a plate, coat with oil and season to taste.

  • 4.

    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.

  • 5.

    Place fillets on a tray and cook in the oven for 9 mins.

  • 6.

    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.

  • 7.

    To serve, spoon the sauce onto four dinner plates, place the fillet on top and scatter the artichokes around the fish.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 264kj
  • Fat Total 24g
  • Saturated Fat 3g
  • Protein 2g
  • Carbohydrate 10g
  • Sugar 2g
  • Sodium 458mg

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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