Chilli butter roasted kingklip with mash

Chilli butter roasted kingklip with mash

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  • 4
  • Easy
  • Pescatarian


  • 1 kg Woolworths frozen mashed potatoes
  • butter, for mash
  • milk, for mash
  • 3 -4 garlic cloves, crushed
  • 1 t chilli flakes
  • 1 -2 t smoked paprika
  • 100 g butter
  • 1x 500 g kingklip fillet
  • olive oil, a drizzle
  • grated Parmesan, a handful

Cooking Instructions

1. Cook the frozen mashed potatoes according to package instructions using butter and milk.
2. Gently fry the crushed garlic, chilli flakes and smoked paprika in 100 g butter for 2 minutes or until caramelised.
3. Preheat the oven to 200°C. Divide the kingklip fillet into 4 equal portions and season both sides. Heat an ovenproof pan until very hot, drizzle with olive oil and place the fish in the pan skin-side down. Fry until the skin is nice and crispy and the fish releases from the pan.
4. Turn over, add half of the flavoured butter and a handful grated Parmesan. Roast for 5 minutes or until cooked through, then remove from the heat
5. Serve with the pan juices, mashed potato and and remaining butter.

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Photograph: Robbert Koene

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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