Pan fry the fish on both sides presentation side down first and remove from the pan. Add the wine to the pan, fish stock and simmer by half. Add the cooking cream to the sauce and continue simmering by half. Cut the potatoes in halves and boil until softened. Drain, and then toss in a knob of butter with the lemon pepper. Cut the pepper in strips and sauté with the kale, seasoning accordingly. Finish off the sauce by whisking in the butter, parsley and pistachios.