DRUNKEN KINGKLIP WITH FENNEL AND LIMONCELLO

I’VE USED THE SUNSHINE-COLOURED ITALIAN LEMON LIQUEUR AS A BASE FOR THIS DISH. IT CREATES A SWEET, ACIDIC AND FULL-BODIED FLAVOUR THAT PAIRS PERFECTLY WITH THE FENNEL AND TOMATOES, WHILE ADDING ANOTHER DIMENSION TO THE KINGKLIP. DON’T WORRY IF THERE’S NO LIMONCELLO IN YOUR CUPBOARD AS I’VE PROVIDED A SIMPLE ‘CHEAT’ VERSION, SPECIFICALLY FOR THIS RECIPE.

OVEN – DEEP BAKING DISH

4 bulbs fennel, sliced

2 Tbsp butter

2 lemons, sliced

4–6 kingklip fillets

salt and pepper to taste

1½ cups limoncello (or see below)

2 Tbsp chopped capers

2½ cups cherry tomatoes, halved or whole

cinnamon for sprinkling

dried chilli flakes (optional)

fennel fronds for garnishing

HOMEMADE LIMONCELLO

3 Tbsp sugar

½ cup water

½ cup lemon juice

½ cup vodka

1.If you don’t have limoncello, you can make your own, but do this first. Heat the sugar and water in a small pot until the sugar dissolves. Stir in the lemon juice and vodka and heat through. Remove from the heat and set aside.

2.Preheat the oven to 180°C. Grease a deep baking dish.

3.Arrange the fennel slices in the base of the prepared baking dish. Dot the butter on top of the fennel and place the lemon slices on top. Season the fish fillets on both sides and place them on top of the lemon slices. Cover the dish with foil and bake for approximately 15 minutes. Remove the foil and bake for another 10 minutes.

4.Flip the fillets over and pour over the limoncello and add the capers. Season the tomatoes with a sprinkling of cinnamon and add to the fish. Bake for a further 10 minutes. Season again with salt and pepper and chilli flakes, if using, and place under the grill for 5 minutes. The fish should be cooked but still firm. Garnish with fennel fronds.

5.Serve with crusty bread to soak up the sauce.