- 0:10 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
An easy and satisfying bistro-style meal to get you through the week.
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) 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
Method
- Step 1Melt 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.
- Step 2Meanwhile, 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.
Nutrition
2059 kj
Energy
35g
Fat Total
11g
Saturated Fat
37g
Protein
1147.81mg
Sodium
2g
Carbs (sugar)
4g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little, Jessica Brook & Phoebe Wood
- Image credit: Brett Stevens
- Publication: Taste.com.au
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