Kingklip in White Wine, Cream, Basil, Mushroom & Tomato

Serves 4 – 6


4 180g Kingklip fillets
50ml Sunflower Oil
50g Butter
150g Sliced Mozzarella
2 Whole tomatoes – sliced
60g Seasoned flour
100ml Basil pesto

THE SAUCE (4 Portions)
50g Chopped Onions
100g Sliced Mushrooms
Oil for frying
70g deseeded and chopped Tomato
25g Basil Leaves
100ml Douglasdale Cream
50ml White Wine
Salt and freshly ground Pepper


1. Dust kingklip fillets in seasoned flour.
2. Heat oil and butter in a frying pan and cook kingklip through until golden brown each side.
3. Remove from the pan and drain.
4. Place alternate slices of mozzarella and tomato along the kingklip.
5. Grill kingklip until cheese melts.
6. Drizzle with basil pesto and serve with the sauce.


1. Fry onions in a little oil – do not brown.
2. Add mushrooms.
3. Add white wine and allow to reduce by half.
4. Add Douglasdale Cream and tomato.
5. Reduce a little further by half.
6. Season to taste with salt and pepper and throw in the basil.