How To Prepare Provençale Yellowtail Kingfish?

Product(s): 

Australian Yellowtail Kingfish Fish Fillets Boneless Skin-On (2 x 140g) 

Australian Yellowtail Kingfish Fish Fillets Boneless Skin-On (2 x 140g) | Buy 9 Get 1 Free 

• 8 yellowtail kingfish fillets
• 1 1/2 tablespoons olive oil
• 2 garlic cloves, finely chopped
• Grated zest of 1 lemon
• 600g vine-ripened tomatoes, seeds removed, chopped
• 2 anchovy fillets in oil, drained, chopped
• 2 tablespoons capers, rinsed, drained
• 2 teaspoons red wine vinegar
• 1 teaspoon caster sugar
• 50g pitted kalamata olives
• 2 tablespoons flat-leaf parsley leaves
• 2 cups baby spinach or rocket

1. Season Yellowtail Kingfish with salt & pepper.
2. Heat 2 teaspoons oil in a frypan over medium-high heat. Cook fish, skin-side down, for 3 minutes, then turn & cook for a further 3 minutes or until cooked through. Transfer to a plate, cover with foil & rest while you make the sauce.
3. Heat remaining oil in the same pan over low heat. Add garlic, lemon zest &a little salt & pepper & stir for 2-3 minutes until soft but not coloured. Stir in tomato, anchovy, capers, vinegar & sugar, then partially cover. Cook for 3-4 minutes until tomato softens. Stir in olives & parsley.