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Rooibos-poached kingklip with autumn vegetables

This recipe works with any white fish, but we love poached kingklip for its unique flavour and the perfect pairing with rooibos. Serve with some in-season autumn veggies for a delicious and healthy meal.

SERVES 4 // COOKING TIME 1 hour 15 min

For the autumn vegetables
2 handfuls baby potatoes, parboiled
1 red onion, quartered
1 tbsp olive oil
2 tsp chopped rosemary
8 pattypans
8 baby carrots
For the rooibos-poached kingklip
4 cups strong rooibos tea
1 cup white wine
¼ cup + 2 tbsp lemon juice
1 bay leaf
1 tsp coriander seeds
1 tsp peppercorns
4 kingklip fillets, pin boned
4 tbsp butter
2 garlic cloves, sliced
1 tbsp mustard
½ cup parsley, to serve

For the autumn vegetables
1. Preheat the oven to 200ºC.
2. Place the baby potatoes and red onion on a roasting tray and drizzle with olive oil and rosemary. Toss to coat, season with salt and pepper and roast for 20 minutes.
3. Add the pattypans, toss with the oil in the tray and continue roasting for 5 minutes.
4. Finally, add the carrots to the tray and roast for a further 10 minutes, or until vegetables are cooked.
For the rooibos-poached kingklip
1. Place the tea, wine, .cup lemon juice, the bay leaf, coriander seeds, peppercorns and a pinch of salt in a deep pan over medium heat. Bring to the boil and allow the spices to infuse for 3 minutes. Reduce the heat to a simmer and remove the spices with a slotted spoon.
2. Add the fish and poach for 5–7 minutes, until cooked through. Remove from the liquid and drain on paper towel.
3. Melt the butter in a separate pan and fry the garlic until golden. Remove from the heat and stir in the mustard and 2 tbsp lemon juice.
4. Serve the fish hot, drizzled with lemon butter sauce and garnished with parsley. Serve the roast vegetables on the side.

Recipe & styling: Kate Turner
Photography: Samantha Pinto //

Fish isn’t the only ideal flavour pairing for rooibos, this brown sugar rooibos smoked chicken will beat all your other roasts!

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