Fresh fish, whether caught by you or purchased from your neighbourhood butcher or fish monger, is easier to come by while fishing season is in full swing. The kingklip is a common white fish in the waters off the coast of South Africa. You can’t have a seafood braai without sampling this lemon butter kingklip and mushroom parcels. In addition to being an excellent method of cooking fish, you can also use the technique to create individual parcels for your guests.
Lemon butter kingklip and mushroom parcels
Kingklip has a superb texture even after being cooked in bundles because to its comparatively high fat content. Use parchment paper for baking, or double-wrap your packages in foil and pierce a few holes in the top to let the steam out. The fish is enhanced by the flavour of the steamed veggies and mushrooms, and the whole packet may be eaten as a single meal. However, rice or fresh bread slathered in butter complement this meal well.
In the summer, there is a greater availability of seafood, and this is perfect since it goes well on the braai. We recommend this kingklip and mushroom parcels with lemon butter.
Lemon butter kingklip and mushroom parcels recipe
Course: Main
Cuisine: Global
Difficulty: Easy
Servings: 2 servings
Prep time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Ingredients
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200 g baby leeks, thinly sliced
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400 g canned butter beans, drained and rinsed
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4 tbsp. butter
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2 cloves garlic, grated
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1 tsp mixed dried herbs
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1 lemon, zest and juice
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250 g white button mushrooms, sliced
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2x ±180 g kingklip / similar sustainable white fish portions
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½ lemon, sliced thinly
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fresh dill sprigs, for serving
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olive oil, for cooking
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salt and pepper, to taste
Method
- Preheat braai to medium high heat.
- Place two large rectangles of baking paper on the kitchen counter.
- Heat a drizzle of olive oil in a frying pan and sauté the leeks with a good pinch of salt until soft. Divide in two between the pieces of baking paper placing the filling onto one side of the paper.
- Top with butter beans.
- Combine the butter, garlic, herbs and lemon zest in a saucepan and bring to a simmer.
- Cook for 1 minute until fragrant then remove from the heat.
- Scatter parcels with some of the mushrooms and then top with the fish. Season.
- Finish with the rest of the mushrooms and lemon slices.
- Drizzle everything with the lemon and garlic butter.
- Fold the baking paper over the fish and mushrooms.
- Pleat the edges tightly to seal well.
- Place on the braai and close the lid.
- Cook for ± 12 minutes until the fish is steamed through and the mushrooms are tender.
- Open parcels carefully and scatter with fresh dill and pour over the lemon juice.
- Serve straight out of the parcels and enjoy.