The way we choose to shop has certainly expanded of late – with many of us looking to include small businesses and local farmers, or clicking the mouse for delivery to our door.
Mother City Fish delivers fresh, local and responsibly caught fish all over Cape Town and they have a new website that makes the whole process quick and easy. They also stock our full range of Pesto Princess pesto sauces, spice pastes and soups, with many of our products available to order in bulk tubs.
Do visit Mother City Fish online and remember to add some pesto to your order 😉
4 Tbsp butter
1 Tbsp fresh lemon juice (and the zest of one lemon)
1 garlic clove, crushed
Salt and pepper
3 Tbsp Pesto Princess Basil & Lemon Pesto
4 Kingklip fillets (approx. 180 g per person)
2 Tbsp white flour, for dusting
2 Tbsp olive oil
Tenderstem broccoli, to serve
1. Place the butter in a saucepan over medium heat and allow it to melt (a light coloured pan can make this step easier). Add the garlic and stir for about three minutes – you’ll notice the butter starts to smell nutty and should turn golden brown. Remove from the heat and pour into a clean bowl, adding the lemon juice, zest, garlic and seasoning. Leave to cool before adding the Pesto Princess Basil & Lemon Pesto.
2. Pat the fish dry using a paper towel. Season with salt and pepper and dust with flour on both sides. Shake off any excess flour before cooking in olive oil in a very hot pan. Cook for
about three minutes on each side, or longer for thicker cuts of fish, until golden and crispy along the edges.
3. Serve immediately with steamed broccoli and drizzle with your Basil & Lemon Pesto butter sauce.
Photography, Recipes and Styling by Michelle Parkin.