Lemon Butter Kingklip & Mushroom Parcels

by Kyla Van Heerden
Lemon Butter Kingklip & Mushroom Parcels.jpg. Image credit The South African Mushroom Farmers' Association

Lemon Butter Kingklip & Mushroom Parcels are a delectable seafood dish that combines the delicate flavor of Kingklip with the earthy richness of mushrooms. Kingklip, a popular fish in South Africa, is known for its firm texture and mild taste. It pairs perfectly with the tangy, zesty flavor of lemon butter, which is used to infuse the fish with a burst of freshness.

By The South African Mushroom Association

The Lemon Butter Kingklip & Mushroom Parcels are a sophisticated and delicious seafood dish that is sure to impress any guest. It is a perfect choice for a dinner party or a romantic meal for two.

Serves 2


200g baby leeks, thinly sliced 

1 x 400g tin butter beans, drained and rinsed 

4 Tbsp butter

2 cloves garlic, grated 

1 tsp mixed dried herbs

1 lemon, zest and juice

250g white button mushrooms, sliced 

2 x ±180g kingklip / similar sustainable white fish portions 

½  lemon, sliced thinly 

Fresh dill sprigs, for serving 

Olive oil, for cooking

Salt and pepper, to taste 


Preheat braai to medium high heat. 

Place two large rectangles of baking paper on the kitchen counter. 

Heat a drizzle of olive oil in a frying pan and sauté the leeks with a good pinch of salt until soft. Divide in two between the pieces of baking paper placing the filling onto one side of the paper. 

Top with butter beans.

Combine the butter, garlic, herbs and lemon zest in a saucepan and bring to a simmer. 

Cook for 1 minute until fragrant then remove from the heat.

Scatter parcels with some of the mushrooms and then top with the fish. Season. 

Finish with the rest of the mushrooms and lemon slices. 

Drizzle everything with the lemon and garlic butter.

Fold the baking paper over the fish and mushrooms. 

Pleat the edges tightly to seal well. 

Place on the braai and close the lid. 

Cook for ± 12 minutes until the fish is steamed through and the mushrooms are tender. 

Open parcels carefully and scatter with fresh dill and pour over the lemon juice. 

Serve straight out of the parcels and enjoy.

Other Recipes From SAMFA

Other Recipes From SAMFA


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