Kingclip with Chakalaka Vegetables and Dill Butter

Dill Butter

• 25 g fresh dill
• ¼ - ¾ tsp fine sea salt, to taste
• ¼ tsp ground black pepper
• 150 g unsalted butter, soft, diced

Klingclip with Chakalaka Vegetables

• 300 g onions, halved
• 2 garlic cloves
• 20 g olive oil, plus extra for greasing
• 1 - 2 tsp dried chilli flakes, to taste
• 1 heaped Tbsp curry powder
• 1 tsp sweet paprika
• 1 ½ tsp smoked paprika
• ½ tsp fine sea salt, plus extra to taste
• 300 g carrots, cut in sticks (1 cm x 8 cm)
• 30 g sugar beet molasses
• 1 tsp mustard
• 1 Tbsp Worcestershire sauce
• 8 white fish fillets, skinless, approx. 100 g each (e.g. kingclip, coalfish, cape hake)
• ground black pepper, to taste
• 1 Tbsp orange zest, grated
• 600 g tinned chopped tomatoes
• 50 g water
• 120 g red peppers, cut in bite-sized pieces
• 500 g large white beans, tinned (e.g. borlotti or white haricots blanc), drained