Recipe Smoked River cobbler fillets with a cherry tomato sauce

Ingredients :

• 500 g frozen lightly spiced jacket wedges
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 1 tbsp balsamic vinegar
• 400 g (1x tin) Pomodorini cherry tomatoes in rich tomato juice
• 1 tsp Fairtrade white caster sugar
• 500 g skinless and boneless river cobbler fillets
• 0.5 tbsp olive oil
• 100 g kale OR Spinach, to serve
• chopped parsley

Method :

1. Preheat the oven to 200ºC, fan 180ºC, gas 6. Put the wedges on a large baking tray in a single layer and cook for 20 minutes.
2. Meanwhile, put the onion, garlic, vinegar, tomatoes and sugar in a pan and bring to the boil. Turn the heat down to low and simmer for 10 minutes, stirring frequently.
3. Line a baking tray with foil. Brush the fish fillets with the oil, season with plenty of freshly ground black pepper and arrange on the tray. (optional: chopped parsley)
4. Put in the oven with the wedges for the final 10 minutes of cooking time.
5. Put the kale or spinach in a microwave-proof bowl with 2 tablespoons water, cover loosely with cling film and cook on high for 1 minute 30 seconds.
6. Serve with the fish, wedges and cherry tomato sauce.

Recipe Smoked River cobbler fillets with a cherry tomato sauce 2010-05-12T21:25:00-07:00 Rating: 4.5 Diposkan Oleh: CakeMaster