Waterway COBBLER Filets WITH A CHERRY TOMATO SAUCE

Heated fish consolidates splendidly with delicately spiced potato wedges and an interesting pureed tomatoes

Prepared IN

25 minutes

COOKING TIME

20 minutes

Planning TIME

5 minutes

SERVES

4

Fixings

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

Technique

1

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.

2

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.

3

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.

4

Put in the stove with the wedges for the last 10 minutes of cooking time.

5

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.

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