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River Cobbler with Potato Wedges |
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| Serves 4 |
Prep 10 mins |
Cooking 40 mins |
Easy |
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My rating |
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Ingredients |
4 medium sized potatoes (ideally Maris Piper), peeled
1 tbsp olive oil
1 tbsp fresh rosemary, chopped
4 river cobbler fillets, about 175g each
8 tbsp mayonnaise
50g dried breadcrumbs
50g parmesan, finely grated
250g cherry vine tomatoes
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Preheat oven to 200C/180C
Fan/Gas mark 6. Line 2 baking trays with parchment
paper. Cut the potato into wedges, then toss in the oil
and rosemary. Place on a baking tray and bake for 35-40
mins or until crisp on the outside and soft inside.
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Put the fillets on the other
tray. Spread the uppermost sides with mayonnaise. Sprinkle
with breadcrumbs, then Parmesan. Season with black pepper
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Place the fillets in the oven
for 20 mins before the wedges are cooked. Add the cherry
vine tomatoes for the last 10 minutes.
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DAILY
DINNERS 
