Name: Sugar and fennel-crusted kingfish
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 - 8
Ingredients: 1 tbsp fennel seeds, toasted, crushed; 2 tsp coriander seeds, toasted, crushed; 1 tsp caraway seeds, toasted, crushed; 250 gm coarse breadcrumbs; ½ cup toasted pine nuts, coarsely chopped; 2 tbsp raw caster sugar; 4 garlic cloves, crushed; 50 gm unsalted butter, melted; ½ cup finely chopped flat-leaf parsley; 1 side kingfish (about 1kg), skin on, tail intact, pin-boned (see note); 2 tbsp Dijon mustard; 2 tbsp honey; 200 ml crème fraîche; 1 tsp finely grated lemon rind; Salad; 2 baby fennel, shaved; 3 cups mixed baby herbs (see note); 2 tbsp lemon juice; 1 tbsp extra-virgin olive oil

Ingredients

1 tbsp fennel seeds, toasted, crushed

2 tsp coriander seeds, toasted, crushed

1 tsp caraway seeds, toasted, crushed

250 gm coarse breadcrumbs

½ cup toasted pine nuts, coarsely chopped

2 tbsp raw caster sugar

4 garlic cloves, crushed

50 gm unsalted butter, melted

½ cup finely chopped flat-leaf parsley

1 side kingfish (about 1kg), skin on, tail intact, pin-boned (see note)

2 tbsp Dijon mustard

2 tbsp honey

200 ml crème fraîche

1 tsp finely grated lemon rind

Salad

2 baby fennel, shaved

3 cups mixed baby herbs (see note)

2 tbsp lemon juice

1 tbsp extra-virgin olive oil

Method

1.To make crust, place spices in a large bowl with breadcrumbs, pine nuts, sugar, garlic and butter, season to taste and mix to combine. Place on a tray lined with baking paper and spread evenly.

2.Preheat oven to 200°C. Bake crust, stirring occasionally, until golden (10-12 minutes); set aside to cool slightly. Add parsley and mix to combine; set aside.

3.Grease and line a large baking tray with baking paper. Place fish on a tray, skin-side down. Combine mustard and honey in a small bowl then brush liberally over flesh. Bake fish until golden and starting to caramelise and flesh is just opaque (25-30 minutes). Set aside to rest (10 minutes).

4.Mix crème fraîche and lemon rind in a bowl and season to taste.

5.To make salad, combine fennel and herbs in a bowl, drizzle with lemon juice and olive oil an season to taste; gently toss to combine.

6.Carefully transfer kingfish to a serving platter, scatter over crust and serve with salad and crème fraîche to the side.

Ask your fishmonger to leave the tail intact; you can roast it without the tail. The crust can be made a day ahead and stored in an airtight container. Mixed baby herbs are available from select greengrocers. If unavailable, substitute a mixture of chervil, dill, parsley, chives and frisée.
Notes

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Olivia Blackmore

Ingredients

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