Added by roslaux | Wed 28 Jan 2009 @ 12:03
Smoked River Cobbler
1 fresh chilli finely chopped
1 garlic clove finely chopped
Juice of 1 lime
Finely diced fresh ginger
Generous glug of olive oil
For cous cous:
1 Red/Orange pepper
Knob of butter
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.