River cobbler fillets & potato wedges

River cobbler fillets & potato wedges

Breadcrumbs give the fish a tasty crunch and are great for livening any white fish, salmon and trout.

By , 21 September 2015
River cobbler fillets & potato wedges
  • Ready in: 40 mins
  • Serves: 4
  • Price: £1.73 per serving
Nutritional Info
Each 450g serving contains
  • Fat high
    32.3g
    46%
  • Saturates high
    6.3g
    32%
  • Sugars low
    3.9g
    4%
  • Salt low
    1g
    17%
  • Energy 2742KJ 655KCAL
    33%
of your reference intake.
Typical energy values per 100g: 609kJ/146kcal.
Ingredients
  • 4 medium sized potatoes (ideally Maris Pipers) peeled
  • 1 tbsp olive oil
  • 1 tbsp fresh rosemary chopped
  • 4 river cobbler fillets about 175g each
  • 8 tbsp mayonnaise
  • 50g Asda Dried Breadcrumbs
  • 50g Parmesan, finely grated
  • 250g cherry vine tomatoes
Method
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper. Cut the potatoes into wedges, then toss in the oil and rosemary. Place on a baking tray and bake for 35 minutes or until crisp on the outside and soft on the inside

  • Put the fillets on the other tray. Spread the uppermost sides with mayonnaise. Sprinkle with breadcrumbs, then the Parmesan. Season with black pepper.

  • Place the fillets in the oven for 20 minutes before the wedges are cooked. Add the cherry vine tomatoes for the last 10 minutes.