Kingfish and crushed potatoes with goats cheese

Recipes / Fish

Fish and cheese can be tricky partners. Here, the light acidic tang of the mild goats cheese and the lemony flavours of thyme in the crushed potatoes brilliantly combine with the kingfish.

Recipe «Kingfish and crushed potatoes with goats cheese» presented in category Recipes / Fish, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 800g desiree potatoes, peeled, roughly chopped, 550g cherry truss tomatoes on vine, 80ml olive oil, 110g soft goat’s cheese, 2 tbsp finely chopped lemon thyme, plus extra sprigs, to serve , 1 lemon, zested, 1 clove garlic, crushed, 4 x 180g pieces kingfish, skin on , 50g butter, Extra virgin olive oil, to drizzle, Lemon wedges , to serve.

Ingredients:

  • 800g desiree potatoes, peeled, roughly chopped 
  • 550g cherry truss tomatoes on vine 
  • 80ml olive oil 
  • 110g soft goat’s cheese 
  • 2 tbsp finely chopped lemon thyme, plus extra sprigs, to serve 
  • 1 lemon, zested 
  • 1 clove garlic, crushed 
  • 4 x 180g pieces kingfish, skin on 
  • 50g butter 
  • Extra virgin olive oil, to drizzle 
  • Lemon wedges , to serve 

Instructions

  1. Preheat oven to 180C. Place potatoes in a large pan of cold water, then boil for 25 minutes or until tender. Drain.
  2. Meanwhile, place tomatoes on the vine on an oven tray and drizzle with 2 tablespoons olive oil. Roast for 10 minutes or until tomatoes are blistered, then season with salt and pepper.
  3. Place potatoes in a large bowl and, using a fork, roughly crush. Stir in goat’s cheese, lemon thyme, lemon zest and garlic, then season.
  4. Heat remaining 2 tablespoons olive oil in a large frying pan over medium–high heat. Cook kingfish, skin-side down, for 4 minutes or until the skin is crisp and golden. Turn, add butter and cook, basting with the butter, for a further 2 minutes or until kingfish is just cooked.
  5. Divide kingfish, crushed potatoes and roasted tomatoes among plates. Scatter with extra lemon thyme sprigs, drizzle with extra virgin olive oil and serve immediately with lemon wedges, if using.