Pan-fried kingfish with cabbage and bacon

INGREDIENTS

Mashed potatoes

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

Fish

• 4 rashers  The Meat Club free-range bacon, chopped
• 4 x 150g  The Meat Club Kingfish fillets
• 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

PREPARATION

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.

Fish

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.