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This wonderful dish is terrific with creamy mashed potatoes or even a loaf of crusty bread to mop up the delicious sauce. A light and easy supper which will impress the fussiest of eaters.



  • 800g Caught Online Kingklip Fillets
  • 40ml extra virgin olive oil
  • 20g butter
  • Salt and pepper, to season
  • 140ml sauvignon blanc
  • 250ml pouring cream
  • 1 ripe lemon, wedged
  • 20g fresh sage
  • 2 cloves garlic, thinly sliced

For the Asparagus: 

  • ¼ cup butter
  • 2 tablespoons olive oil
  • 1 teaspoon coarse salt
  • ¼ teaspoon ground black pepper
  • 3 cloves garlic, minced
  • 400g fresh asparagus spears, trimmed


For Asparagus

Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.

 For the Kingklip 
  1. Heat a non-stick frying pan and add the olive oil and butter.
  2. Fry the kingklip fillets until golden brown and turn over, making sure to season.
  3. Deglaze the pan with the sauvignon blanc and allow to bubble and evaporate slightly, about a minute.
  4. Add the cream, garlic and half the sage and gently simmer for about 5 minutes. Squeeze the lemon wedges into the sauce and stir gently. Serve hot
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