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BAKED KINGKLIP WITH BROAD BEANS
Baked kingklip with broad beans
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Recipe by: Abigail Donnelly
Allergens: Wheat free / Gluten free
Dietary considerations: Low carb / Fat conscious / Pescatarian
Ingredients:
4 x 150 g kingklip fillets
Olive oil
150 g broad beans
2 T Caper berries
Lemon juice
2 tomatoes, chopped
50 g black olives
6 anchovies
1/2 cup flat-leaf parsley
Cooking instructions:

Preheat the oven to 180°C.

Rub the kingklip fillets with olive oil and lemon juice. Bake for 15 to 20 minutes.

Blanch the broad beans in boiling water and shell.

Serve the kingklip and broad beans with a caponata-style sauce containing caper berries, chopped tomatoes, black olives, anchovies and parsley.



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conversion table

½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

Fahrenheit - Celsius

Subtract 32, then multiply by 0.56

Celsius - Fahrenheit

Multiply by 1.8, then add 32




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