Recipe: Grilled kingklip with braised fennel and orange

By , 31 March 2017

Grilled kingklip with braised fennel and orange

Serve with Sauvignon Blanc-Semillon.

Light but flavoursome.

Serves 4

olive oil
4 x 180g kingkilp
salt and pepper
4 baby fennel bulbs, washed and quartered
juice of 2 oranges (1/2 cup)
1 tbsp (15ml) soy sauce
1 tsp (5ml) sesame seed oil
1 orange, segmented, to serve|
10g chives, finely chopped

Preheat oven to 180°C. Drizzle fish with a little olive oil and season with salt and pepper. Heat a grill pan until hot and sear fish on both sides for about 3-4 minutes. Place in the oven and cook for 10-12 minutes or until the fish is cooked through.

Heat a little olive oil in a pan and gently fry fennel until just beginning to colour. Add orange juice, soy sauce and sesame seed oil in a pan and simmer gently for about 15-20 minutes or until the fennel is soft.

Serve fish with the braised fennel garnished with chopped chives and fresh orange segments.

Wine pairing
A Sauvignon Blanc-Semillon blend like Tokara Director’s Reserve White 2014 would be a great match – given the strong flavour of the fennel, you need a bit more weight and complexity than a straight Sauvignon Blanc.


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