Heated fish consolidates splendidly with delicately spiced potato wedges and an interesting pureed tomatoes
500 g solidified gently spiced coat wedges
1 onion, finely slashed
1 clove garlic, squashed
1 tbsp balsamic vinegar
1 tsp Fairtrade white caster sugar
500 g skinless and boneless waterway shoemaker filets
0.5 tbsp olive oil
100 g kale, to serve
Preheat the broiler to 200ºC, fan 180ºC, gas 6. Put the wedges on a huge heating plate in a solitary layer and cook for 20 minutes.
Then, put the onion, garlic, vinegar, tomatoes and sugar in a dish and bring to the boil.Turn the warmth down to low and stew for 10 minutes, blending often.
Line a preparing plate with foil. Brush the fish filets with the oil, season with a lot of newly ground dark pepper and orchestrate on the plate.
Put in the stove with the wedges for the last 10 minutes of cooking time.
Put the kale in a microwave-evidence bowl with 2 tablespoons water, spread freely with stick film and cook on high for brief 30 seconds. Present with the fish, wedges and cherry pureed tomatoes.