Name: Sugar and fennel-crusted kingfish
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 - 8
Ingredients: 1 tbsp fennel seeds, toasted, crushed; 2 tsp coriander seeds, toasted, crushed; 1 tsp caraway seeds, toasted, crushed; 250 gm coarse breadcrumbs; ½ cup toasted pine nuts, coarsely chopped; 2 tbsp raw caster sugar; 4 garlic cloves, crushed; 50 gm unsalted butter, melted; ½ cup finely chopped flat-leaf parsley; 1 side kingfish (about 1kg), skin on, tail intact, pin-boned (see note); 2 tbsp Dijon mustard; 2 tbsp honey; 200 ml crème fraîche; 1 tsp finely grated lemon rind; Salad; 2 baby fennel, shaved; 3 cups mixed baby herbs (see note); 2 tbsp lemon juice; 1 tbsp extra-virgin olive oil

Sugar and fennel-crusted kingfish

Brushed with a honey and mustard glaze, and topped with a golden crust, this could be your next dinner party scene-stealer.

Serves 6 - 8

Prep

25M

Cook

45M

Total

1H 10M

Ingredients

1 tbsp fennel seeds, toasted, crushed

2 tsp coriander seeds, toasted, crushed

1 tsp caraway seeds, toasted, crushed

250 gm coarse breadcrumbs

½ cup toasted pine nuts, coarsely chopped

2 tbsp raw caster sugar

4 garlic cloves, crushed

50 gm unsalted butter, melted

½ cup finely chopped flat-leaf parsley

1 side kingfish (about 1kg), skin on, tail intact, pin-boned (see note)

2 tbsp Dijon mustard

2 tbsp honey

200 ml crème fraîche

1 tsp finely grated lemon rind

Salad

2 baby fennel, shaved

3 cups mixed baby herbs (see note)

2 tbsp lemon juice

1 tbsp extra-virgin olive oil

Method

1.To make crust, place spices in a large bowl with breadcrumbs, pine nuts, sugar, garlic and butter, season to taste and mix to combine. Place on a tray lined with baking paper and spread evenly.

2.Preheat oven to 200°C. Bake crust, stirring occasionally, until golden (10-12 minutes); set aside to cool slightly. Add parsley and mix to combine; set aside.

3.Grease and line a large baking tray with baking paper. Place fish on a tray, skin-side down. Combine mustard and honey in a small bowl then brush liberally over flesh. Bake fish until golden and starting to caramelise and flesh is just opaque (25-30 minutes). Set aside to rest (10 minutes).

4.Mix crème fraîche and lemon rind in a bowl and season to taste.

5.To make salad, combine fennel and herbs in a bowl, drizzle with lemon juice and olive oil an season to taste; gently toss to combine.

6.Carefully transfer kingfish to a serving platter, scatter over crust and serve with salad and crème fraîche to the side.

Ask your fishmonger to leave the tail intact; you can roast it without the tail. The crust can be made a day ahead and stored in an airtight container. Mixed baby herbs are available from select greengrocers. If unavailable, substitute a mixture of chervil, dill, parsley, chives and frisée.
Notes

Recipe by Jessica Brook

Styling by Olivia Blackmore