Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, smoked river cobbler fillets with a cherry tomato sauce. It is one of my favorites. This time, I will make it a 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 on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Smoked River cobbler fillets with a cherry tomato sauce is something that I’ve loved my entire life. They’re fine and they look fantastic.

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

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

1. Make ready 500 g frozen lightly spiced jacket wedges
2. Get 1 onion, finely chopped
3. Make ready 1 clove garlic, crushed
4. Get 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. Prepare 500 g skinless and boneless river cobbler fillets
8. Prepare 0.5 tbsp olive oil
9. Make ready 100 g kale OR Spinach, to serve
10. Prepare 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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