Pan-fried kingfish with creamy mashed potatoes

Serves 2 people

For the passionate cook, it’s an incredibly versatile ingredient that is able to be prepared equally well in kitchens or on barbecues.

  • 3 large potatoes, peeled and diced
  • 75g unsalted butter
  • 200ml thickened cream
  • salt and ground white pepper
  • 1 Tbsp extra virgin olive oil
  • 2 x 150g Kingfish fillets
  • ½ bunch thyme, chopped finely
  • 2 cloves garlic
  • ½ chicken stock cube
  • 2 tsp plain flour
  • ½ cup white wine
  • ½ bunch chives, sliced finely
  • lemon wedges, to serve

1 Steam the potatoes until tender, then ash with butter and cream then season with salt and white pepper.

2 Set a large heavy frying pan over a medium-high heat and pour in the olive oil. Season the Kingfish fillets with salt and white pepper. Arrange the Kingfish pieces in the hot oil and sear for 2 minutes. Turn over and cook for 3 minutes on the reverse side, or until Kingfish is cooked medium-well.

3 Remove the fish from the frying pan, stir in the thyme, garlic and stock cube and cook for 1 minute. Add the flour and stir well. Pour in the wine and simmer until thickened.

4 Serve the fish on a bed of mashed potatoes drizzle with gravy. Sprinkle with chives and serve with lemon wedges.