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Chargrilled Kingfish with Anchovy Dressing

From Ben O'Donoghue, Sky Taste
Serves 4

4 cutlets of kingfish about 200g each (King Mackerel)
Salt and pepper
For the sauce:
6-8 anchovy fillets
2 lemons
2 large sprigs of rosemary
Extra virgin olive oil
To granish:
Purple sprouting broccoli

1. Season and chargrill the king fish medium rare.

2. To make the sauce pound the anchovy fillets in a pestal and mortar to a paste. Then add the juice off one lemon and mix. Add the about 1 tspn of finely chopped rosemary to the paste then add enough olive oil to make a thick dressing.

3. Cook the purple sprouting broccoli until tender and serve with the kingfish and lashings of the dressing and an edge of lemon.