Recipe: Appetizing Smoked River cobbler fillets with a cherry tomato sauce

Recipe: Appetizing Smoked River cobbler fillets with a cherry tomato sauce Delicious, fresh and tasty.

Smoked River cobbler fillets with a cherry tomato sauce. Serve with the fish, wedges and cherry tomato sauce. Serve with the fish, wedges and cherry tomato sauce. Spread olive oil into baking tray and lay courgette slices.

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.

You can have Smoked River cobbler fillets with a cherry tomato sauce using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Smoked River cobbler fillets with a cherry tomato sauce

1. Prepare 500 g of frozen lightly spiced jacket wedges.

2. You need 1 of onion, finely chopped.

3. Prepare 1 clove of garlic, crushed.

4. You need 1 tbsp of balsamic vinegar.

5. It’s 400 g of (1x tin) Pomodorini cherry tomatoes in rich tomato juice.

6. It’s 1 tsp of Fairtrade white caster sugar.

7. You need 500 g of skinless and boneless river cobbler fillets.

8. You need 0.5 tbsp of olive oil.

9. Prepare 100 g of kale OR Spinach, to serve.

10. Prepare of chopped parsley.

Peel and finely mince garlic and add to tomatoes.

Ciffonade the basil (see video) and add half of the fresh basil to the crock-pot and reserve the remaining basil for the end.

See recipes for My Breaded Chicken Burger with Bacon,Cheese & BBQ Sauce. 🥰 too.

Deliciously fresh and healthy to leave you feeling full and still virtuous.

Smoked River cobbler fillets with a cherry tomato sauce instructions

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..

Spread olive oil into baking tray and lay courgette slices.

Flossom Kitchen + Cafe is the neighborhood's comfort place, serving modern comfort food with a twist!

Transporting you to the very heart of the Northern Rockies, the casual, rustic atmosphere with unique Montana Lodgepole furniture, stunning panoramic canvas and historic photographs sets the tone for distinctive, creatively prepared food served by vibrant employees renowned for passing their upbeat attitudes on to our customers.

The MacKenzie River menu features an incredible array of. (pork, chicken, beef, or tofu) with romaine, avocado, black beans, corn, red onion, cherry tomato, tortilla chips, pepper jack cheese, cilantro and a chipotle-lime ranch.

Served with your choice of side.