BAKED KINGKLIP WITH TOMATO AND HORSERADISH SAUCE

One of my all time favourite fish dishes.  I don't really like plain kingklip, for me, it must have a sauce.  This is quick and easy, delicious and a real crowd pleaser.  I serve with rice but mashed potatoes are equally good.

For the fish
• 4 Kabeljou or Kingklip tail end fillets approximately 1.5 to 2kg
• Season salt
• Flour
• 3T melted butter
• 3T brown sugar
• 3T soy sauce – I only use Kikkoman
• 2T lemon juice and zest

For the sauce
• 1 cup tomato basting sauce
• ½ - 1t horseradish paste or 2T grated horseradish
• 2t Worcestershire sauce
• ½ cup cream

Dust the fish with seasoned flour. Place fish in buttered ovenproof dish.  I fold over the thinner tail bit of the fish to enable even cooking.  Mix the fish ingredients together and brush over the fish.  Refrigerate until ready to cook.

Mix all the sauce ingredients together.  Pour over fish and bake at 220C for 20 minutes.  DO NOT overcook the fish.