Recipe and styling by Sarah Dall
Photograph by Myburgh du Plessis
Baked kingklip with creamy leeks and pancetta
- 1 x 200g punnet baby leeks
- 1 x 100g punnet mini asparagus (find at woolworths.co.za)
- 2 x 400g sustainably caught kingklip fillets, skins removed
- 1 x 250ml tub fresh cream
- 3 fresh thyme sprigs
- 100g Parmesan, grated
- salt and freshly ground black pepper, to taste
- 50g pancetta, sliced
Preheat the oven to 180°C. Line a baking sheet with foil. Set aside until needed.
Bring a large pot of salted water to the boil. Add the baby leeks and mini asparagus, and blanch until bright green, about 1 minute. Use a slotted spoon to remove the vegetables from the pot and immediately transfer to a large bowl of iced water to stop the cooking process. Drain and arrange the veg in an even layer over the base of a medium ovenproof dish.
Place the kingklip fillets on top of the vegetables. Pour the cream over, then scatter with the thyme sprigs and grated Parmesan. Season to taste. Bake in the preheated oven until thefish is cooked and the Parmesan is golden and bubbly, 15 – 20 minutes.
Meanwhile, place the pancetta slices on the prepared baking sheet. Bake alongside the fish until crispy, about 10 minutes. Remove the fish and pancetta from the oven. Scatter the crispy pancetta over the fish. Serve immediately.