Oven Baked River Cobbler with cous cous

Oven Baked River Cobbler with cous cous
 
alt

This recipe was uploaded
by roslaux

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • Served 2
  • For Fish:
  • Smoked River Cobbler
  • 1 fresh chilli finely chopped
  • 1 garlic clove finely chopped
  • Juice of 1 lime
  • Chopped coriander
  • Finely diced fresh ginger
  • Soy sauce
  • Five spice
  • Generous glug of olive oil
  • For cous cous:
  • 1 courgette
  • 1 onion
  • Spinach
  • 1 Red/Orange pepper
  • Cous cous
  • Smoked paprika
  • Knob of butter
[u][b]For fish:[/b][/u] Gently fry olive oil, ginger, chilli, soy sauce, lime juice and give spice for 5 minutes until cooked. Remove from heat. Using tin foil create invididual boats for your River Cobbler fillets. Poor the olive oil mixture over the fillets, add some corriander, season with pepper and wrap the foil so the fish is sealed. Place on a baking tray. [u][b]For the cous cous[/b][/u] Using the same frying pan cook the onion, pepper and courgette until lightly browned. Add the knob of butter and smoked paprika. Cook the cous cous accordingly [i](refer to the cous cous packet for instructions - I put the cous cous in a pan with a knob of butter and add enough boiling water to cover. Then place the lid on the pan and stir occasionally - no need to add further heat). [/i] Put the fish into the oven at 190C and bake for 10-20 minutes until cooked. Stir the courgettes, onions and pepper into the cous cous once it has absorbed all the water. Unwrap the fish, being careful not to spill the juices, pour them over the cous cous on the plate and place the fish ontop. Add a dollop of soured cream and a sprig of corinader and enjoy. I did! I also served some rustic bread with it which soaked up the juices nicely.

Oven Baked River Cobbler with cous cous

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by roslaux

 
 

Method


[u][b]For fish:[/b][/u] Gently fry olive oil, ginger, chilli, soy sauce, lime juice and give spice for 5 minutes until cooked. Remove from heat. Using tin foil create invididual boats for your River Cobbler fillets. Poor the olive oil mixture over the fillets, add some corriander, season with pepper and wrap the foil so the fish is sealed. Place on a baking tray. [u][b]For the cous cous[/b][/u] Using the same frying pan cook the onion, pepper and courgette until lightly browned. Add the knob of butter and smoked paprika. Cook the cous cous accordingly [i](refer to the cous cous packet for instructions - I put the cous cous in a pan with a knob of butter and add enough boiling water to cover. Then place the lid on the pan and stir occasionally - no need to add further heat). [/i] Put the fish into the oven at 190C and bake for 10-20 minutes until cooked. Stir the courgettes, onions and pepper into the cous cous once it has absorbed all the water. Unwrap the fish, being careful not to spill the juices, pour them over the cous cous on the plate and place the fish ontop. Add a dollop of soured cream and a sprig of corinader and enjoy. I did! I also served some rustic bread with it which soaked up the juices nicely.
Show/hide comments

comments powered by Disqus