3 large potatoes, peeled and diced
75g unsalted butter
200ml thickened cream
salt and ground white pepper
1 tbsp extra virgin olive oil
2 x 150g Kingfish fillets
½ bunch thyme, chopped finely
2 cloves garlic
½ chicken stock cube
2 tsp plain flour
½ cup white wine
½ bunch of chives, sliced finely
lemon wedges, to serve
1 Steam the potatoes until tender, then mash with butter and cream then season with salt and white pepper.
2 Set a large heavy frying pan over a medium-high heat and pour in the olive oil. Season the Kingfish fillets with salt and white pepper.
3 Arrange the Kingfish pieces in the hot oil and sear for 2 minutes. Turn over and cook for 3 minutes on the reverse side, or until Kingfish is cooked medium-well.
4 Remove the fish from the frying pan, stir in the thyme, garlic and stock cube and cook for 1 minute. Add the flour and stir well. Pour in the wine and simmer until thickened.
5 Serve the fish on a bed of mashed potatoes drizzle with gravy. Sprinkle with chives and serve with lemon wedges.