I saw this Sea Bass recipe by Chef Rosie Healey, the founder of Gloriosa, a Mediterranean-influenced restaurant in Glasgow, and thought I’d give it a go with a Kingfish I shot on Friday – it did not disappoint.
It’s super easy to make, you will need:
Fresh Kingfish
A Blood Orange
A Lemon
Chilli or Red Pepper Flakes
Pistachio Nuts (shelled and chopped)
Quality Olive Oil
Salt & Pepper
To make the dish, slice your kingfish and place it in a bowl with lemon juice for 4-5mins. On your serving plate, arrange the kingfish and blood orange. Top with a little more lemon juice, the pistachio nuts, the chilli/pepper flakes, salt and pepper, lemon zest, and your olive oil.
