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Steam the potatoes until tender, then mash with butter and cream then season with salt and white pepper.
Set a large heavy frying pan over a medium-high heat and pour in the olive oil. Season the Kingfish fillets with salt and white pepper.
Arrange the Kingfish pieces in the hot oil and sear for 2 minutes. Turn over and cook for 3 minutes on the reverse side, or until Kingfish is cooked medium-well.
Remove the fish from the frying pan, stir in the thyme, garlic and stock cube and cook for 1 minute.
Add the flour and stir well. Pour in the wine and simmer until thickened.
Serve the fish on a bed of mashed potatoes drizzle with gravy. Sprinkle with chives and serve with lemon wedges.