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Pan-fried kingfish with cabbage and bacon

Name: Pan-fried kingfish with cabbage and bacon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 25g unsalted butter; 1/4 cup (60ml) olive oil; 4 rashers bacon, chopped; 1/4 cup (60ml) dry white wine; 1 1/2 cups (375ml) chicken stock, heated; 1/4 large savoy cabbage, finely shredded; 2 thyme sprigs, plus extra to garnish; 4 x 150g skinless kingfish fillets; Mashed potato, to serve

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Pan-fried kingfish with cabbage and bacon

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by Jessica Brook

Oct 03, 2015

An easy and satisfying bistro-style meal to get you through the week.

25g unsalted butter
1/4 cup (60ml) olive oil
4 rashers bacon, chopped
1/4 cup (60ml) dry white wine
1 1/2 cups (375ml) chicken stock, heated
1/4 large savoy cabbage, finely shredded
2 thyme sprigs, plus extra to garnish
4 x 150g skinless kingfish fillets
Mashed potato, to serve

Method

1.

Melt butter with 1 tablespoon oil in a pan over medium-high heat. Cook bacon for 5-6 minutes, stirring, until lightly golden. Add wine and stock, simmer for 2-3 minutes, then add cabbage and thyme. Cover and cook for 8-10 minutes until tender. Season.
2.

Meanwhile, heat remaining 2 tablespoons oil in a pan. Season fish and cook for 2-3 minutes each side until cooked through. Serve with cabbage and mash. Garnish with thyme.