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Creamy Kingfish Pasta


  • 600g South Australian Yellowtail Kingfish, skinless
  • 375g pappardelle pasta
  • 1 tbs extra virgin olive oil
  • salt flakes
  • black pepper
  • 80g salted butter
  • 4 cloves garlic, finely chopped
  • 1 cup cream
  • 1 cup dry white wine
  • 180g frozen peas
  • 120g baby spinach leaves
  • 1 ½ tbs lemon zest
  • To serve: salt flakes, black pepper, grated parmesan


  1. Preheat oven to 180°C. Bring a large pot of salted water to the boil and cook pasta according to packet directions.
  2. Place kingfish on a lined baking tray. Drizzle with olive oil and season with salt and pepper. Bake for 15-20 minutes or until kingfish is opaque and just cooked through.
  3. Meanwhile, heat butter in frying pan, add garlic and cook 1 minute. Add cream, wine, peas, spinach and lemon zest. Bring to a simmer and cook for around 6-8 minutes until mixture has reduced slightly. Add cooked and drained pasta and stir to combine.
  4. Pour pasta into a large serving bowl. Break kingfish into pieces and scatter over pasta. Season with salt and pepper. Sprinkle with parmesan and serve.

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