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Grilled kingklip with roast sweet potatoes

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Grilled kingklip with roast sweet potatoes

By Hannah Lewry

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 55 minutes

Ingredients

4 sweet potatoes
2 t olive oil
500 g fresh kingklip
2 T ghee
2 garlic cloves, crushed
30 g Parmesan, finely grated
150 g Tenderstem broccoli, charred
fresh lemon juice, to taste
2 T crème fraîche
sea salt and freshly ground black pepper, to taste
2 T sesame seeds, lightly toasted

Method

1. Preheat the oven to 200°C. Place the sweet potatoes on a baking tray and drizzle with olive oil. Roast for 45 minutes, or until soft and cooked through.

2. While the sweet potatoes are roasting, heat a nonstick pan over a high heat. Sear the kingklip skin side down. Pour over the ghee, garlic and Parmesan, then place under the grill for 10–15 minutes, or until cooked to your liking.

3. Serve the kingklip with the sweet potatoes, crème fraîche and charred broccoli. Season to taste, squeeze over some lemon juice and sprinkle over the sesame seeds.

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