Grilled kingklip with roast sweet potatoes

Grilled kingklip with roast sweet potatoes

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  • 2
  • Easy
  • Pescatarian
  • 10 minutes
  • 55 minutes
  • Warwick First Lady Chardonnay 2018


  • 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

Cooking Instructions

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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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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