Classic King Fish Roasted in Butter with Provençale Sauce

Lightly grease a baking sheet or line with parchment paper.

In a small bowl, combine softened butter, paprika, parsley, lemon/lime zest, juice, salt, and pepper.

2. Season and Roast
Spread the seasoned butter mixture evenly over both sides of the King Fish fillet.

Place the fillet on the prepared baking sheet.

Roast in the oven for 25–30 minutes, or until the fish is opaque and flakes easily with a fork.

3. Make the Provençale Sauce
While the fish is roasting, heat olive oil and butter in a pan over medium heat.

Add garlic, chili flakes, thyme, and zest. Sauté for about 1 minute until fragrant.

Stir in tomatoes, anchovy paste, capers, olives, and red wine vinegar.

Simmer, stirring occasionally, until the tomatoes soften and the sauce thickens (about 8–10 minutes).

Stir in chopped parsley and adjust seasoning with salt and pepper.

4. Serve
Let the roasted fish rest for a few minutes after removing it from the oven.

Spoon the warm Provençale sauce generously over the top.

Garnish with extra parsley or lemon wedges, if desired.

Serving and Storage Tips

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