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.


Back to Top

Did you find this article helpful? Why not Share it!

click to share facebook click to share Email

Leave a Reply

Your email address will not be published. Required fields are marked *