±500gm kingklip fillet
2 slices bread, crumbed
1 Tblsp wholegrain mustard
1 tsp dried thyme
1 medium cabbage
4 Tblsp fat free natural yoghurt
480gm new potatoes (skin on), quartered
Method
Heat the oven to 200ºC.
Cook the potatoes in lightly salted water for 10-15 minutes.
Drain well and crush.
Keep warm.
Steam the cabbage for 10 minutes, or until tender.
Keep warm.
Combine the breadcrumbs, mustard and thyme.
Spray a grill pan with non-stick cooking spray.
Lay the kingklip in the grill pan.
Press the seasoned crumbs on the top.
Bake for 10 – 15 minutes until the flesh flakes easily.
Stir the yoghurt through the cabbage and season with lots of freshly ground black pepper.
Divide the kingklip between four warmed plates.
Serve the cabbage and potato crush alongside the fish.
