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Pan-fried kingfish with cabbage and bacon


PREP TIME:  20 minutes
COOK TIME: 10 minutes


Kingfish is versatile, and this take on an easy, bistro-style meal will get you through the week. Recipe adapted from Taste.


Mashed potatoes

  • 1 kg potatoes
  • 40g butter
  • 1/2 cup milk or cream


  • 4 rashers The Meat Club free-range bacon, chopped
  • 25g butter
  •  1/4 cup (60ml) olive oil
  •  1/4 cup (60ml) dry white wine
  •  1 1/2 cups (375ml) Massel chicken style liquid stock, heated
  •  1/4 large savoy cabbage, finely shredded
  •  2 thyme sprigs, plus extra to garnish


Mashed potatoes

  1. Skin and halve potatoes. Boil in a pot for 25 mins.
  2. Drain water from the pot, and add 40g of butter and 1/2 cup of milk (or cream). Mash with a potato masher or fork.


  1. Over medium-high heat, melt butter with 1 tablespoon oil in a pan.
  2. Cook bacon for 5-6 minutes, stirring, until lightly golden.
  3. Add wine and stock and simmer for 2-3 mins. Add cabbage and thyme, and cover to cook for 8-10 mins or until tender.
  4. Heat remaining 2 tablespoons oil in a pan.
  5. Season fish and cook for 2-3 mins on each side until cooked through.
  6. Serve with cabbage and mash. Garnish with thyme.