Nut and Herb-crusted Kingklip

herb_kinglipNut and Herb-crusted Kingklip with Sweet-potato Gratin Chips
  • 2 fresh kingklip fillets or any firm white fish
  • 100g pine nuts
  • ½ cup dill
  • ½ cup mint
  • ½ cup chives
  • zest of two lemons
  • 1 tsp olive oil
  • salt and pepper

Sweet Potato Gratin Chips

  • 2 big sweet potatoes
  • olive oil
  • 1 clove garlic
  • 2 sprigs thyme
  • ½ cup cream
  • 1 cup grated Parmesan
  • Salt and pepper
  • Lemon wedges to serve


  1. Preheat the oven to 180°C.
  2. Place the kingklip fillets on an oiled baking tray and season with salt and pepper. Blend together the pine nuts, herbs and lemon zest together, keeping it nice and chunky. Top the fish with this mixture and bake uncovered for 15 minutes.
  3. For the chips, preheat oven to 180°C. Thinly slice or mandolin your sweet potato and set aside. Heat a pan, add the olive oil and sauté the garlic and thyme, add the cream, half of the Parmesan, salt and pepper. Add the sweet potato to the pan and cook for a further 2 minutes. Place in a casserole dish, top with remaining Parmesan and bake for 20-30 minutes. Once golden and firm, remove from oven and place into the freezer for about 30 mins to set. Remove from the freezer and cut the ‘potato bake’ into rectangular fingers and set aside on a floured baking tray.
  4. Heat a pan, add some olive oil and fry the potato fingers until golden and crispy on the outside. Season and serve with your nut-crusted fish and lemon wedges.

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