River cobbler is a great sustainable and affordable fish, and one with really subtle flavours, which makes it the perfect accompaniment to our punchy caper and peppercorn dressing. Rocket adds another burst of peppery flavour while the goat cheese mellows the whole dish out and adds a little creaminess.
Ingredients (Serves 2)
90g bag of rocket leaves
100g soft goats cheese
2 fillets of river cobbler
Lashings of caper and peppercorn dressing
1. Pre heat your oven to Gas Mark 4/180C.
2. Place the river cobbler fillets on a lined baking tray, drizzle with a little olive oil and season with salt and pepper. Bake for 12-15 minutes.
3. Meanwhile, wash and dry the rocket leaves. Once the fish is cooked, assemble the leaves on two plates, crumble the goat cheese over the top followed by the river cobbler (whole or cut into chunks, up to you!) and plenty of caper and peppercorn dressing.