© J Sainsbury plc 2020
River cobbler fillets with a cherry tomato sauce
Baked fish combines brilliantly with lightly spiced potato wedges and a piquant tomato sauce
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Ready in 25 minutes
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Cooking time 20 minutes
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Prep time 5 minutes
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Serves 4
Ingredients
- 500 g frozen lightly spiced jacket wedges
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1 tbsp balsamic vinegar
- 2 x 400g tins Pomodorini cherry tomatoes in rich tomato juice
- 1 tsp Fairtrade white caster sugar
- 500 g skinless and boneless river cobbler fillets
- 0.5 tbsp olive oil
- 100 g kale, to serve
Method
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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.
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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.
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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.
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4
Put in the oven with the wedges for the final 10 minutes of cooking time.
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5
Put the kale 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.
