Roast Kingklip, Tomato & White Beans

Name: Roast Kingklip, Tomato & White Beans
Yield: 4 fish main courses
Ingredients: 700 g Kingklip fillets, portioned; 500 g Cooked white beans; 500 g Provençale Tomato Sauce; 25 ml Olive oil; 15 g Basil; 3 g Salt

Roast kingklip over tomato-braised white beans and fresh basil.

Roast Kingklip, Tomato & White Beans prepared as described in the recipe

Roast kingklip over tomato-braised white beans and fresh basil.

Written for 4 fish main courses

Cook this

Ingredients

Serves

Kingklip fillets, portioned700 g
Cooked white beans500 g
Provençale Tomato Sauce500 g
Olive oil25 ml
Basil15 g
Salt3 g

Method

Warm white beans in tomato sauce for 10 minutes and place in a shallow baking dish.
Brush fish with oil and season, then lay over the beans.
Bake at 190°C for approximately 15 to 20 minutes until the thickest fish portion reaches 63°C.
Finish with basil and serve in warm bowls.

Chef’s notes

Choose a responsibly sourced local white fish and adjust cooking time to thickness; hake is a practical alternative.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Best cooked at service. Keep raw fish refrigerated at 4°C or below and follow its use-by date. Refrigerate cooked leftovers promptly and use within 2 days.

Allergens and diet

Fish.

Last refined · October 2026