Sesame Crusted Kingfish with Lentil Salad


2x200g kingfish fillets

Sesame Crust
2 tbsp of sesame oil
1 tbsp black sesame seeds
1 tbsp white sesame seeds
1 tbsp sea salt
1 tbsp pepper, crushed

Lentil Salad
400g tinned organic lentils, washed and drained
2 cups rocket, torn
¼ of a cup of shallots, chopped
1 garlic clove, crushed
1 tsp of fresh ginger, finely grated

¼ of a cup of good quality extra virgin olive oil
½ tsp cumin
½ tsp coriander
½ tsp cayenne pepper
½ tsp paprika
½ a lemon zested and juiced


Mix together ingredients for the sesame marinate in a small bowl. Roll the kingfish fillets in the mix.

Cook the kingfish in a pre-heated frying pan over a medium to hot heat for 5 minutes on each side. Be delicate with the turning as the sesame seeds may fall off.

Mix together all the lentil ingredients except the rocket. Pour over dressing and let marinate for 30-45 minutes. When ready to eat, toss through rocket leaves.

Serve with the lentil salad either slice the kingfish or leave it whole.