| Prep: 20 mins | Cook: 15 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 361 | 23g | 4g | 8g |
| sugars | fibre | protein | salt |
| 5g | 2g | 32g | 0.6g |
Why I Love New Zealand Baked Kingfish with Tomato and Olive Relish
Opening my kitchen to try a new dish is always exciting, and the day I decided to create a Baked Kingfish with Tomato and Olive Relish was no exception. It’s arguably one of the tastiest New Zealand recipes I’ve come across, fusing the fresh flavors of the sea with a vibrant, Mediterranean-inspired relish. I was captivated by how the robust flavor of the kingfish interacts with the zesty relish, offering a delightful palate journey.
Fusion in Every Bite
As a California-born food lover with Gujarati roots, I’m passionate about celebrating diverse culinary traditions. This recipe reminded me of my fondness for fusion; the kingfish is a popular choice in coastal Indian cuisines, and the tomato-based relish, while Mediterranean in origin, uses ingredients like tomatoes and onions, staples in a Gujarati kitchen. It became a recipe that unknowingly adopted both my heritages, creating a delightful cross-cultural gastronomic experience.
The relish is also easily modifiable; if you add green chilies and lime juice, for instance, you can bring in a spicier, tangier twist, reminiscent of traditional Indian relishes. Such personalization is what makes food so enticing; every home cook can have their rendition of a classic New Zealand dish, thanks to the versatile nature of the ingredients.
Influence and Pairings
Ottolenghi’s Bream with Tomato and Olive Salsa is a dish I admire, and it definitely steered the creation of the Baked Kingfish with Tomato and Olive Relish, with the latter being a simpler yet still flavorful version of his creation.
When it comes to pairing, this dish is remarkably versatile. The robust flavors in the tomato and olive relish complement a vast array of side dishes, from creamy mashed potatoes to herbed couscous or even a quinoa salad. The kingfish, baked to perfect tenderness, pairs beautifully with a crisp Sauvignon Blanc, embracing the freshness of seafood and the vibrant notes in the wine.
In my family, this recipe has become an embodiment of our culinary journey – an American home discovering the joys of New Zealand cuisine while carrying the flavors of our Indian heritage, a celebration of diversity on our dinner table.
What You’ll Need
- 6 kingfish fillets, each weighing about 6 ounces
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/2 cup green olives, pitted and coarsely chopped
- 2 cups cherry tomatoes, halved
- 1 clove garlic, finely chopped
- 1 small red onion, finely chopped
- 1 tablespoon capers, rinsed and drained
- 1/2 cup fresh basil leaves, chopped
- 2 tablespoons red wine vinegar
- 4 tablespoons extra-virgin olive oil
- Salt and pepper, to taste
For the Tomato and Olive Relish:
Method
Step One
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). In the meantime, season the kingfish fillets with salt and pepper to taste.
Step Two
Heat 2 tablespoons of olive oil and butter in a large ovenproof skillet over medium-high heat. Once the butter is melted and the oil is heated, place the kingfish fillets into the skillet. Cook the fillets until they begin to turn golden brown. This should take about 3 minutes per side.
Step Three
Transfer the skillet to the oven and bake the kingfish for about 10 minutes, or until they’re cooked through completely. You can check their doneness by using a fork to flake the thickest part of the fillets. If they easily flake, they’re done.
Step Four
While the fish is baking, start preparing the Tomato and Olive Relish. In a bowl, combine your pitted and coarsely chopped green olives, halved cherry tomatoes, finely chopped garlic and red onion, rinsed and drained capers, chopped fresh basil leaves, red wine vinegar, and extra-virgin olive oil. Mix everything together and season it with salt and pepper to taste.
Step Five
Once the kingfish fillets are done baking, remove the skillet from the oven. Let the fillets cool for a few minutes, then serve them with a generous serving of the Tomato and Olive Relish on top. Enjoy your Baked Kingfish with Tomato and Olive Relish!
