• 4x180g Kingklip fillets
  • 50ml     Sunflower Oil
  • 50g       Butter
  • 150g     Sliced Mozzarella
  • 2          Whole tomatoes – sliced
  • 100ml   Basil pesto

How to

  • Heat oil and butter in a frying pan and cook Kingklip through until golden brown each side
  • Remove from the pan and drain
  • Place alternate slices of mozzarella and tomato along the kingklip
  • Grill kingklip until cheese melts
  • Drizzle with basil pesto and serve with the sauce.


THE SAUCE                                   4 Portions

  • 50g       Chopped Onions
  • 100g     Sliced Mushrooms
  • Oil for frying
  • 70g       deseeded and chopped Tomato
  • 25g       Basil Leaves
  • 100ml   Cream
  • 50ml     White Wine
  • Salt and freshly ground Pepper

How to

  • Fry onions in a little oil – do not brown.
  • Add mushrooms
  • Add white wine and allow to reduce by half
  • Add cream and tomato
  • Reduce a little further by half


Season to taste with salt and pepper

Garnish with basil.