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Kingfish and crushed potatoes with goat's cheese
Kingfish and crushed potatoes with goat's cheese
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Elevate kingfish with tangy goat cheese, lemon thyme potatoes.
Ingredients:
  • 800g desiree potatoes, peeled, roughly chopped
  • 550g cherry truss tomatoes on vine
  • 80ml (1/3 cup) olive oil
  • 110g soft goat’s cheese
  • 40.00 ml 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 (optional), to serve
Instructions:
  • 1. Preheat your oven to 180C. 2. Boil the potatoes in a large pan of cold water for 25 minutes until tender, then drain.
  • Place vine tomatoes on an oven tray, drizzle with 2 tablespoons of olive oil, and roast for about 10 minutes until tomatoes are blistered. Season with salt and pepper to taste.
  • Add potatoes to a large bowl and lightly mash with a fork. Mix in goat’s cheese, lemon thyme, lemon zest, and garlic. Season to taste.
  • In a large frying pan over medium-high heat, heat 2 tablespoons of olive oil. Cook the kingfish, skin-side down, until the skin is crisp and golden, about 4 minutes. Turn the fish, add butter, and cook for an additional 2 minutes, basting with the butter until the kingfish is just cooked.
  • Plate the kingfish, crushed potatoes, and roasted tomatoes. Garnish with additional lemon thyme sprigs, a drizzle of extra virgin olive oil, and serve promptly with optional lemon wedges.

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