River Cottage Australia Paul West’s seared kingfish with crunchy salad

A quick and easy way to enjoy fish at it's best

With a background that ranges from volunteering as an organic fruiterer to working as a professional chef, Paul West was a perfect fit to host TV series River Cottage Australia. The show chronicles his journey to transform this former dairy property on the NSW south coast into a sustainable and self-sufficient farm.




Heat a small frying pan on a medium heat and add 1½ tbsp oil. Fry garlic and green onion for about 30 seconds to 1 minute, or until crispy. Remove from heat, reserve oil.


Season fish with sea salt and pepper and drizzle with a little oil until well coated. Heat a grill or frying pan on high until smoking. Cook fish until just seared on the outside, for about 2 minutes each side. Transfer to a plate and cut across the grain into 5mm-thick slices. Meanwhile, in a small saucepan of boiling salted water, blanch the beans for about 3 minutes, then refresh in cold water to stop cooking. Slice into 3cm long pieces on the diagonal.


In a small bowl, combine beans, herbs, chilli, garlic, onion and reserved oil. Squeeze over lemon or lime juice and toss together well. Arrange on a plate and top with sliced fish.


Paul has shared a selection of River Cottage recipes with us, click below for

Vegetable terrine

Pocket baked fish with tomatoes & lemon

Zucchini cake with candied garden leaves


Read about Paul’s journey here or visit The Lifestyle Channel for more information on The River Cottage Australia.

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