Pan-fried kingfish with cabbage and bacon

Cooking Fish Pan-fried kingfish with cabbage and bacon

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

Lables: Egg free Gluten free Lactose free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  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.

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25g unsalted butter
1/4 cup olive oil
4 rashers bacon, chopped
1/4 cup dry white wine
1 1/2 cups Massel chicken style liquid 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

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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