Sundried tomato pesto Kingklip/ Salmon

Butter brown-onions Parsley White-fish sundried

As with the chicken version, Kingklip is quick and easy to bake and bursts with flavour. For a more robust flavour you can substitute with salmon for Kingklip.


  • 4-6 raw fillets of Kingklip or Salmon
  • 2 Packets Ina-Paarmans sundried tomato pesto
  • 3 Discs reduced fat feta cheese
  • 100g parsley, chopped
  • 3 small onions quartered
  • Baking dish
  • Teaspoon butter or baking paper
  • Tin Foil

For an even tastier treat add the following:

4-5 Gherkins roughly chopped
Roughly chopped green or black olives
4 pickled artichokes, roughly chopped


Preheat oven to 180 degrees. Crumb the feta and mix with the sundried tomato pesto and parsley in mixing bowl. Add extra ingredients if desired. Grease the baking dish with butter or line with baking paper. Tightly pack the fish fillets and quartered onions in baking dish. Scoop a generous layer of tomato-feta mixture onto each fillet and cover the onions too. Cover dish with tin foil and bake in oven at 180 degrees for 15-20min.

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