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    You are at:Home » Butter Roasted King Fish with Provençale Sauce
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    Butter Roasted King Fish with Provençale Sauce

    Master ChefBy Master ChefOctober 25, 2024No Comments2 Mins Read
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    Butter Roasted King Fish with Provençale Sauce
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    Butter Roasted King Fish with Provençale Sauce

     

    Butter Roasted King Fish with Provençale Sauce

     

    Indulge in the classic flavors of Butter Roasted King Fish topped with a vibrant Provençale Sauce. This Mediterranean-inspired dish brings together tender, flaky fish and a zesty sauce with tomatoes, olives, capers, and garlic for a mouthwatering experience. Perfect for a cozy dinner or a dinner party, this recipe is packed with fresh herbs, citrus, and buttery richness. It’s an easy-to-make yet impressive dish that seafood lovers will adore. Serve this healthy, flavorful meal to enjoy a true taste of French cuisine at home!

    Ingredients:

    King Fish:

    1.5 lbs King Fish fillet

    4 tbsp butter, softened

    1 tsp paprika

    1 tbsp chopped parsley

    1 tsp lemon or lime juice

    1 tsp lemon or lime zest

    Salt and pepper to taste

    Provençale Sauce:

    2 tbsp olive oil

    1 tbsp butter

    3 garlic cloves, minced

    ¼ tsp chili flakes

    ½ tsp fresh thyme

    Zest of one lemon or lime

    4-6 Roma tomatoes, chopped and seeded

    1 tsp anchovy paste

    2 tbsp capers, rinsed and drained

    ¼ cup chopped Kalamata olives

    2 tbsp chopped parsley

    Salt and pepper to taste

    Instructions:

    1. Roasting the King Fish:

    Preheat oven to 400°F and grease a baking sheet for even cooking.

    In a small bowl, mix softened butter, paprika, parsley, lemon zest, juice, salt, and pepper until smooth.

    Coat the King Fish fillet on both sides with this flavorful butter mixture for a rich, buttery crust.

    Roast the fish for 25-30 minutes, until it’s opaque and flakes easily. Set aside to rest.

    2. Preparing the Provençale Sauce:

    Heat olive oil and butter in a skillet over medium heat.

    Add minced garlic, chili flakes, thyme, and lemon zest, sautéing until the garlic is fragrant and slightly golden.

    Stir in chopped Roma tomatoes, anchovy paste, capers, and olives. Cook until the tomatoes soften, stirring occasionally to blend the flavors.

    Finish with chopped parsley and adjust salt and pepper to taste.

    Spoon the Provençale sauce over the roasted King Fish, adding a Mediterranean burst of flavor.

    This classic butter-roasted King Fish with Provençale sauce is perfect for any seafood lover!

    Master Chef

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