Kingfish with Mustard & Capers
60g butter, at room temperature
1 tablespoon Dijon mustard
1 tablespoon capers, chopped
1/2 teaspoon salt
1/2 teaspoon cracked black peppercorns
4 kingfish cutlets, about 225g each
1/4 teaspoon ground paprika
Mix butter and mustard in a small bowl until smooth. Add capers, salt and pepper, and mix well. Spread equal amounts evenly over each fillet. Sprinkle paprika on top.
Preheat oven to 200°C. Wrap the fillets individually in aluminium foil, then place on a baking tray and bake for 8–10 minutes. Leave to stand for 2 minutes before serving. Serve with steamed vegetables.
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