Kingfish with fennel pesto

Cook potatoes in large saucepan of cold water until tender. Drain and put through a ricer to mash. Alternatively, cool and peel and mash with a potato masher.

Meanwhile, place all the pesto ingredients into the bowl of a food processor. Process until the texture is fairly smooth and season with salt and pepper; set aside.

Combine milk and green onions in a medium saucepan over a medium heat, simmer for 4-5 minutes until onions are just soft; add butter and mashed potato, cook stirring for a further 1 minute.

Meanwhile, rub fillets with olive oil and season with salt, place onto a preheated grill pan, skin side down and cook for 3 minutes each side or until just cooked through. Remove from the heat and rest lightly covered with foil.

Serve kingfish on mash with a dollop of fennel pesto and a drizzle of extra virgin olive oil and with your favourite steamed green vegetables.