Serves 4 10 mins preparation | 30 mins cooking
Getting on to the cooking; I like to sear the fish so it is crisp on the outside and still a little rare in the centre, as such, it is important to speak to your fishmonger and buy the freshest fish fillets possible, from a type of fish that does not need to be cooked through.
- 2 bunches asparagus, trimmed, halved 100 g podded fresh or frozen broad beans 6 slices pancetta
- 1 onion, thinly sliced
- 100 g walnuts
- 1 tablespoon ghee
- 4 kingfish fillets, skin on
- 100 g feta
- 1/4 cup (small handful) flat-leaf parsley,
- finely chopped
- sea salt and freshly ground black pepper extra virgin olive oil, for drizzling micro-herbs (optional), to serve
- HONEY-MUSTARD DRESSING:
- 1 tablespoon white wine vinegar 100 ml extra virgin olive oil
- 1 teaspoon dijon mustard
- 2 tablespoons honey
01. Preheat the oven to 180°C (160°C fan-forced).
02. For the dressing, combine all the ingredients in a small bowl, stirring until emulsified. Set aside.
03. Place the asparagus in a shallow roasting tin and pour over enough boiling water to cover, then leave for 5 minutes. Add the broad beans and leave for 1 minute, then drain and set aside.
04. Heat a heavy-based frying pan over medium heat and cook the pance a for 5 minutes or until crisp. Remove and drain on paper towel, then tear into bite-sized pieces.
05. Turn down the heat to low, add the onion and saute for 10 minutes, stirring continuously to avoid colouring. Remove and set aside.
06. Scatter the walnuts on a baking tray and roast in the oven 5 minutes or until golden brown. Set aside to cool, then cut in half.
07. Heat the ghee in the cleaned heavy-based frying pan over medium heat, then add the fish, skin-side down, and sear for 3–4 minutes or until the skin is crisp. Flip the fish and sear for a further 1 minute or until just cooked through. Cut into bite-sized pieces.
08. To serve, combine the asparagus, broad beans, pancetta, onion, walnuts, feta and parsley in a large bowl, then add the dressing and gently toss through. Season with salt and pepper to taste, drizzle with olive oil and divide among 4 plates, then top evenly with the fish. Scatter with micro-herbs, if using.