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Crispy Skin Kingfish with Orange & Leafy Salad

Serves 4 as a main Instagram Download Recipe


  • 4 x 150g South Australian Yellowtail Kingfish fillets, skin on
  • 40g rocket
  • 1 Lebanese cucumber, finely diced
  • ½ orange, pieces roughly chopped
  • ¼ red onion, finely diced
  • 3 tbs fresh coriander, finely chopped
  • juice of ½ orange
  • 2 tsp extra virgin olive oil
  • salt flakes
  • To serve: finely sliced and fried leek


  1. Preheat oven to 180°C.
  2. Combine rocket, cucumber, orange, red onion, coriander and orange juice. Set aside.
  3. Salt kingfish and place skin side down in a cold and oiled frying pan. Turn on the heat to medium and cook for 12 minutes.
  4. Place pan in oven and finish cooking for another 6-7 minutes or until kingfish is opaque.
  5. Place some salad in the centre of a serving plate. Top with skin side up kingfish and fried leek.

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