Smoked River cobbler fillets with a cherry tomato sauce
Smoked River cobbler fillets with a cherry tomato sauce

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, smoked river cobbler fillets with a cherry tomato sauce. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Smoked River cobbler fillets with a cherry tomato sauce is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Smoked River cobbler fillets with a cherry tomato sauce is something which I have loved my entire life.

Range of Retro Sweet Gifts in UK. Garden At Home With Sarah Raven, Wide Range of Products Available Online Meanwhile, put the onion, garlic, vinegar, tomatoes and sugar in a pan and bring to the boil. Brush the fish fillets with the oil, season with plenty of freshly ground black pepper and arrange on the tray. Serve with the fish, wedges and cherry tomato sauce.

To begin with this particular recipe, we must first prepare a few components. You can cook smoked river cobbler fillets with a cherry tomato sauce using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Smoked River cobbler fillets with a cherry tomato sauce:
  1. Prepare 500 g frozen lightly spiced jacket wedges
  2. Prepare 1 onion, finely chopped
  3. Make ready 1 clove garlic, crushed
  4. Take 1 tbsp balsamic vinegar
  5. Make ready 400 g (1x tin) Pomodorini cherry tomatoes in rich tomato juice
  6. Make ready 1 tsp Fairtrade white caster sugar
  7. Make ready 500 g skinless and boneless river cobbler fillets
  8. Make ready 0.5 tbsp olive oil
  9. Make ready 100 g kale OR Spinach, to serve
  10. Prepare chopped parsley

With boiled Maris Piper potatoes, and broccoli. I melted a small knob of butter in a non-stick and lidded skillet. I turned down the heat before adding the fillet. Cooked slowly, altogether for ten minutes under glass, and turned once with a fish slice.

Steps to make Smoked River cobbler fillets with a cherry tomato sauce:
  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.

I turned down the heat before adding the fillet. Cooked slowly, altogether for ten minutes under glass, and turned once with a fish slice. Dressed with a little black pepper. This is a very tasty pasta dish; the parsley sauce is full of the flavours of the smoked river cobbler. I've used pasta shells for this dish, but it goes well with any sort of pasta.

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