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Pan-fried Kingfish Fillet with Creamy Mashed Potatoes Recipe
- Serves
- 2
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
Serves 2. You need 1 pack of Kingfish Fillets – Wild-Caught | New Zealand | 250g.
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Ingredients
- 250g kingfish fillets by The Meat Club (1 pack), cut into 2 portions
- 3 large white 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
Method
- Steam potatoes until tender, then mash with butter and cream. Season mashed potatoes with salt and white pepper.
- Over medium-high heat, pour olive oil into a large frying pan.
- Season Kingfish fillets with salt and white pepper.
- 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.
- Remove the fish from the frying pan. Stir in the thyme, garlic and stock cube and cook for 1 min.
- Add flour and stir well. Pour in wine and simmer until thickened.
- Serve the fish on a bed of mashed potatoes drizzled with gravy. Sprinkle with chives and serve with lemon wedges.
Tip. Pat the fillets dry before they go in the pan. A dry surface sears and browns, a wet one steams.
How much per person
Each person gets 125g of kingfish.
| Cooking for | Kingfish, 250g packs |
|---|---|
| 2 peoplethis recipe | 1 pack |
| 4 people | 2 packs |
| 6 people | 3 packs |
Questions people ask
You'll see both spellings. In this recipe it means kingfish fillets, the firm, meaty fish we source from New Zealand.
It's a mild fish, which is why many kids take to it. Run a finger along each fillet to check for stray bones before you serve it.
Thaw it first in the fridge, then pat it dry.
The flesh turns opaque and flakes easily with a fork.
