Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, smoked river cobbler fillets with a cherry tomato sauce. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Combine cherry tomatoes, oil, garlic, and salt in a saucepan over medium-low heat. I've made the sauce twice in the last week to keep up with a bumper crop of cherry tomatoes. I doubled the sauce recipe the first time, tripled it the second.
Smoked River cobbler fillets with a cherry tomato sauce is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Smoked River cobbler fillets with a cherry tomato sauce is something that I have loved my whole life.
To get started with this particular recipe, we have to first 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.
Ingredients - Smoked River cobbler fillets with a cherry tomato sauce:
- Make ready 500 g frozen lightly spiced jacket wedges
- Make ready 1 onion, finely chopped
- Get 1 clove garlic, crushed
- Make ready 1 tbsp balsamic vinegar
- Prepare 400 g (1x tin) Pomodorini cherry tomatoes in rich tomato juice
- Prepare 1 tsp Fairtrade white caster sugar
- Prepare 500 g skinless and boneless river cobbler fillets
- Prepare 0.5 tbsp olive oil
- Take 100 g kale OR Spinach, to serve
- Take chopped parsley
When cobbler is done, sprinkle parmesan cheese on top and tear the basil leaves over all. Drizzle with a little olive oil. Serve hot, warm or at room temperature. Full-flavored sauce with garlic, basil and olive oil.
Smoked River cobbler fillets with a cherry tomato sauce start cooking:
- 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.
- 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.
- 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)
- Put in the oven with the wedges for the final 10 minutes of cooking time.
- 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.
- Serve with the fish, wedges and cherry tomato sauce.
I can eat sweet summer cherry tomatoes right out of the bowl like candy, but even I find myself with a surplus sometimes that needs using up. A wide variety of mackerel fillet with tomato sauce options are available to you, such as part, variety, and certification. The top countries of suppliers are Germany, China, from which. Smoked mackerel fillet on toast with pepper and tomato. Tomatoes and mozzarella with basil leaves.
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