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Pan-fried kingfish with cabbage and bacon

Kingfish

An easy and satisfying bistro-style meal.

Ingredients

  • 25g unsalted butter
  • 1/4 cup (60ml) olive oil
  • 4 rashers bacon, chopped
  • 1/4 cup (60ml) dry white wine
  • 1 1/2 cups (375ml) chicken stock, heated
  • 1/4 large savoy cabbage, finely shredded
  • 2 thyme sprigs, plus extra to garnish
  • 4 x 150g skinless kingfish fillets
  • Mashed potato, to serve

Method

Melt butter with 1 tablespoon oil in a pan over medium-high heat. Cook bacon for 5-6 minutes, stirring, until lightly golden. Add wine and stock, simmer for 2-3 minutes, then add cabbage and thyme. Cover and cook for 8-10 minutes until tender. Season.

Meanwhile, heat remaining 2 tablespoons oil in a pan. Season fish and cook for 2-3 minutes each side until cooked through. Serve with cabbage and mash. Garnish with thyme.