Lemon butter kingklip and mushroom parcels

Delicious lemon butter kingklip and mushroom parcels. Photo by SAMFA

Lemon butter kingklip and mushroom parcels

Summer means more seafood and seafood is great on the braai. Try our lemon butter kingklip and mushroom parcels!

Lemon butter kingklip and mushroom parcels

Delicious lemon butter kingklip and mushroom parcels. Photo by SAMFA

It’s fishing season and that means you’ll get fresher fish that you’ve caught or bought at your local butcher or fish monger. Kingklip is a popular white fish found along the South African coastline. If you’re having a seafood braai, you have to try our lemon butter kingklip and mushroom parcels. Not only is it a great way to cook fish but you can make parcels for each person.

Lemon butter kingklip and mushroom parcels

Kingklip is relatively dense which gives it a great texture, even when steamed in the parcels. For your parcels, use baking paper or make double layer foil parcels with a few small holes for steam to escape. The steamed vegetables and mushrooms add flavour to the fish and the whole parcel is one meal. However, this dish goes great with rice or fresh bread with a thick spread of butter.

Summer means more seafood and seafood is great on the braai. Try our lemon butter kingklip and mushroom parcels!

Lemon butter kingklip and mushroom parcels recipe

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Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: GlobalDifficulty: Easy
Servings

2

servings
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes

Ingredients

  • 200 g baby leeks, thinly sliced

  • 400 g canned butter beans, drained and rinsed

  • 4 Tbsp butter

  • 2 cloves garlic, grated

  • 1 tsp mixed dried herbs

  • 1 lemon, zest and juice

  • 250 g white button mushrooms, sliced

  • 2x ±180 g kingklip / similar sustainable white fish portions

  • ½ lemon, sliced thinly

  • fresh dill sprigs, for serving

  • olive oil, for cooking

  • salt and pepper, to taste

Method

  • Preheat braai to medium high heat.
  • Place two large rectangles of baking paper on the kitchen counter.
  • Heat a drizzle of olive oil in a frying pan and sauté the leeks with a good pinch of salt until soft. Divide in two between the pieces of baking paper placing the filling onto one side of the paper.
  • Top with butter beans.
  • Combine the butter, garlic, herbs and lemon zest in a saucepan and bring to a simmer.
  • Cook for 1 minute until fragrant then remove from the heat.
  • Scatter parcels with some of the mushrooms and then top with the fish. Season.
  • Finish with the rest of the mushrooms and lemon slices.
  • Drizzle everything with the lemon and garlic butter.
  • Fold the baking paper over the fish and mushrooms.
  • Pleat the edges tightly to seal well.
  • Place on the braai and close the lid.
  • Cook for ± 12 minutes until the fish is steamed through and the mushrooms are tender.
  • Open parcels carefully and scatter with fresh dill and pour over the lemon juice.
  • Serve straight out of the parcels and enjoy.

Notes

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