Day 6 - Oven Baked River Cobbler

OVEN BAKED RIVER COBBLER WITH COUSCOUS & GREEN SALAD

Serves: 2 People

Prep Time: 5 minutes

Cooking Time: 15 minutes

2 Fillets of River Cobbler

1 Yellow Pepper

1 Orange or Red Pepper

1 Red Chili

3-4 tsp of Soy Sauce

4 tbsp of Olive Oil

200g of Couscous

50g of Watercress

1 Baby Gem Lettuce

2-3 tsp of Freshly Chopped Chives

Salt & Pepper

• Preheat the oven to 180 degrees
• Roll out a large sheet of tin foil and place the river cobbler fillets onto it. Chop the peppers into strips and place on the foil around the river cobbler. Then finely chop the chili pepper and sprinkle on top of the fillets.
• Drizzle over the olive oil and soy sauce and using the tin foil make it into a package so it's sealed shut, place onto an oven tray and into the oven for 15 minutes.
• Meanwhile boil 1.5 parts water (for the 1 part couscous) in a pan with a pinch of salt. Once at boiling point, add the couscous & simmer for 5 minutes. Then remove from the heat & leave to cool for 5 minutes.
• Whilst the couscous is cooling, chop and arrange the salad leaves on the plates and scatter over the finely chopped chives.
• Then season the couscous and fork through it to loosen it. Serve next to the salad with the fillet of river cobbler on top.
• Finally drizzle over the salad the juices from the fish that are left in the foil as a dressing & Enjoy!