River Cobbler with Roast Vegetables and Wedges

Yes, another River Cobbler recipe! You could use any white fish though.

Total calories = approx 400
Serves: 1
Total Quantity: ?
Serving size: ?
Calories: 400

For the roasted veg:
100g courgette
50g onion
80g Cherry tomatoes
75g Mixed Peppers
Dash of olive oil
1 clove garlic
Sprinkle of thyme
Sprinkle of rosemary
Pinch paprika
Pinch salt n pepper
Pinch veg stock
Pinch mixed Italian herbs

For the wedges:
250g Charlotte potatoes (175cal)
Sprinkle of Thyme
Sprinkle of rosemary
Pinch paprika
Pinch salt n pepper
5 squirts oil.
Squeeze of garlic purée

For the fish:
River cobbler fillet (approx 120cal)
2 slices lemon

1. Slice veg in chunks and place in oven proof dish, sprinkle with herbs and oil.
2. Slice potatoes into wedges. Place in bowl and cover with herb mix and a few squirts of oil. Coat potatoes well. Place on an oven tray.
3. Place the fish into an oven proof dish and place sliced lemon on top.
4. Heat the oven to 220degrees.
5. Put the vegetables and potatos into the oven for 10mins.
6. When the 10mins is up, put the fish in for 15mins. After the additional 15 mins is up take the veg and fish out and put the fish on top of the veg, pouring all the fish juice over the top. Put the fish/veg back into the oven for 5mins.
7. Serve in the dish with the wedges on the side

Cous Cous stuffed peppers with River Cobbler

This is a really lovely dish. I've left the recipe a bit vague - It is whatever you want to your taste and haven't been too specific with the calories either. It is a very low calorie dish (Approx 400). The river cobbler fillets (Get Tesco value River Cobbler, £2 for 2 with a gorgeous flavor: ) at 130cal per fillet (100cal per 100g of fish) you are onto a winner! You also have 185calories from the 50g of cous cous. Try not to over do it with the cous cous and keep to the 50g. Add the veg and spices to your taste and serve with a salad and you will keep within your 400cals.

Serves: 1
Total Quantity:
Serving size:
Calories: Not accurate

PEPPER:
1 big red pepper

STUFFING:
50g cous cous (113g cooked) (185cal)
Diced Courgette
Diced Mushroom
Peas
Sweetcorn
Diced red onion
Garlic

SPICE MIX:
Sprinkle of Chicken stock, Pinch of Basil, Pinch of Paprika, Pinch of Turmeric, Italian mixed herbs, Coriander, Salt + pepper

FISH:
1 Fillet of River cobbler

1. Dice the vegetables finely.
2. Roast the pepper halves at 200degrees for 15mins. At the same time put the fish in the oven
3. Fry the vegetables
4. Whist the veg is frying stir the spice mix into the cous cous and cover with boiling water according to packet instructions. Cover with cling film.
5 . When soft, put the cous cous in the frying pan and mix with the vegetables. Take the peppers out of the oven and stuff with the cous cous. Serve with the cobbler and a salad.

Source
The idea for the stuffed peppers came from a Gary Rhodes book I picked up from Oxfam! It was just the idea though, I made it up as I went along and added the River Cobbler because I really love its flavor!