Ingredients
- 800g Red Jacket potatoes, peeled, roughly chopped
- 550g cherry truss tomatoes on vine
- 80ml (1/3 cup) olive oil
- 110g soft goat’s cheese
- 2 tablespoons 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
Directions
- Step 1
Preheat oven to 180C. Place potatoes in a large pan of cold water, then boil for 25 minutes or until tender. Drain.
- Step 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.
- Step 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.
- Step 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.
- Step 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
Serving size: 4
Recipe courtesy of taste.com.au