Pan-fried kingfish fillet with creamy mashed potatoes

INGREDIENTS

• 2 x The Meat Club Kingfish fillets
• 3 large potatoes, peeled and diced
• 75g unsalted butter
• 200ml thickened cream
• salt and ground white pepper
• 1 tbsp extra virgin olive oil
• 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

PREPARATION

1. Steam potatoes until tender, then mash with butter and cream. Season mashed potatoes with salt and white pepper.
2. Over medium-high heat, pour olive oil into a large frying pan.
3. Season Kingfish fillets with salt and white pepper.
4. Arrange Kingfish fillets in the hot oil and sear for 2 mins. Turn over and cook for 3 mins on the other side, or until the fillets are cooked medium-well.
5. Remove the fish from the frying pan. Stir in the thyme, garlic and stock cube and cook for 1 min.
6. Add flour and stir well. Pour in wine and simmer until thickened.
7. Serve the fish on a bed of mashed potatoes drizzled with gravy. Sprinkle with chives and serve with lemon wedges.