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Kingfish & Olive Tapenade

by Bronni Page

Local Kingfish & Olive Tapenade

We talk a lot about the ''power of your plate'' because our food choices are one of the easiest ways to make a real contribution to a sustainable future.

That's why we are thrilled about our newest food offering - kingfish - and it provides a perfect example of what we mean. Here are a few reasons why kingfish is a great choice for your family's next seafood dinner:

Local Rules
Caught from fishing grounds off the coast of Nelson Bay, our kingfish is as local as it gets. Less travel time to your plate saves on food miles, reducing your carbon footprint. It also means you get super-tasty fish as fresh as heck - yum! Plus our local fisherman get to do what they love best - fish - and get paid fairly for it.

Wildly Good for You
Wild caught fish is proven to be particularly good for you, largely due to the fish's diet. Where farmed fish is raised on a diet of processed feed, wild fish is free to enjoy a much more natural diet of krill, shrimp, and other invertebrates.

A Kinder Catch
When the big fishing companies throw a net into the sea, they usually pull up lots of 'by-catch' along with their intended catch. The bycatch species (other fish, sea creatures or even birds) may perish or be injured, before being thrown back into the ocean. Kingfish is individually hand line caught which means there is no unwanted by-catch. 

Ok, enough chat. Let's dive in to a tasty way to enjoy local kingfish with Lauren's easy and delicious dinner recipe.

 Kingfish with Olive Tapenade

For 4 serves, you need:
600g Kingfish 

Pinch sea salt flakes

1 bunch English spinach, roughly chopped

Cherryor trusstomatoes, halved

1 tbspn fresh thyme leaves

1 clove garlic

1 cup pitted olives

1/2 cup sunflower seeds

1/2 cup olive oil

To make:

  • Sprinkle salt of skin side of fish
  • Heat a splash of olive oil in a pan
  • Place fish skin-side down in hot pan, cook for a few minutes, then turn
  • Add spinach, cook til wilted
  • Serve with a side fresh tomatoes, wilted spinach  and top fish with tapenade

To make the tapenade:

  • Place thyme, garlic, olives, seeds, oil in a high-speed blender
  • Process all ingredients until you have a chunky paste
Local Bronni Page
Bronni Page


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