Smoked River cobbler fillets with a cherry tomato sauce

Name: Smoked River cobbler fillets with a cherry tomato sauce
Total time: 1500 s
Yield: 4 servings
Cuisine: British
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

Prometheus3kCook @Prometheus3k

Variation of original recipe: https://www.homemadebyyou.co.uk/recipes/main-courses/river-cobbler-fillets-with-a-cherry-tomato-sauce

Options:
- Replace Kale with Spinach
- chopped parsley
- Add dried basil to tomato sauce

Variation of original recipe: https://www.homemadebyyou.co.uk/recipes/main-courses/river-cobbler-fillets-with-a-cherry-tomato-sauce

Options:
- Replace Kale with Spinach
- chopped parsley
- Add dried basil to tomato sauce

Prometheus3kCook @Prometheus3k

Variation of original recipe: https://www.homemadebyyou.co.uk/recipes/main-courses/river-cobbler-fillets-with-a-cherry-tomato-sauce

Options:
- Replace Kale with Spinach
- chopped parsley
- Add dried basil to tomato sauce

Variation of original recipe: https://www.homemadebyyou.co.uk/recipes/main-courses/river-cobbler-fillets-with-a-cherry-tomato-sauce

Options:
- Replace Kale with Spinach
- chopped parsley
- Add dried basil to tomato sauce

Saved

Ingredients

25 mins

4 servings

500 gfrozen lightly spiced jacket wedges
1onion, finely chopped
1 clovegarlic, crushed
1 tbspbalsamic vinegar
400 g(1x tin) Pomodorini cherry tomatoes in rich tomato juice
1 tspFairtrade white caster sugar
500 gskinless and boneless river cobbler fillets
0.5 tbspolive oil
100 gkale OR Spinach, to serve
chopped parsley

Saved

Steps

25 mins

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.