Steps to Prepare Quick Smoked River cobbler fillets with a cherry tomato sauce

Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, smoked river cobbler fillets with a cherry tomato sauce. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Smoked River cobbler fillets with a cherry tomato sauce is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Smoked River cobbler fillets with a cherry tomato sauce is something which I’ve loved my entire life. They are fine and they look fantastic.

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

The ingredients needed to make Smoked River cobbler fillets with a cherry tomato sauce:

1. Make ready frozen lightly spiced jacket wedges
2. Get onion, finely chopped
3. Prepare garlic, crushed
4. Take balsamic vinegar
5. Take (1x tin) Pomodorini cherry tomatoes in rich tomato juice
6. Make ready Fairtrade white caster sugar
7. Get skinless and boneless river cobbler fillets
8. Take olive oil
9. Prepare kale OR Spinach, to serve
10. Get chopped parsley

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.

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