River Cobbler in Citrus Sauce

River cobbler in citrus sauce is a refreshing and zesty, light meal. It is packed full of good nutrition and is very easy to prepare. It makes an impressive main fish course for a dinner party, yet is simple and good enough value to eat as a regular meal.

The flavours of the fresh tomatoes, peppery rocket and citrus sauce will have your tastebuds tapdancing. The soft flavours of the new potatoes and avocado lend a subtle comfort to the meal.

I cook with Vermouth instead of white wine for several reasons. I find the flavour to be deeper and slightly more fragrant when using Vermouth. Also Vermouth has a longer shelf-life than white wine, so is handy to keep available for cooking. It’s also better value than a half-decent bottle of white. And I don’t feel as though I have to finish off the rest of the bottle which is always a bonus for an early start the next day!

For this recipe I have paired the river cobbler with new potatoes and a rocket salad. You could use any white fish to achieve the same result. Monkfish, cod loin and swordfish steak would all marry well with the citrus sauce.

River Cobbler in Citrus Sauce

Serves 4

90g/3oz butter

4 white fish steaks/loins/fillets (ethically sourced)

250g/9oz king size prawns

2 tbsp seasoned flour

Pinch of chilli flakes

Zest and juice of 1 lemon and 1 lime

70ml/2½ fl oz/½ cup dry vermouth

Small handful chopped coriander (or parsley if you prefer)

For the salad:

4 large handfuls fresh rocket

Large handful of cherry tomatoes

2 avocados, chunked

Drizzle of olive oil and balsamic vinegar

Salt and pepper to taste

Bring a pan of water to the boil and add new pototoes (leave skins on). Simmer for 20 minutes.

10 minutes before the potatoes are ready, add the chilli flakes to the seasoned flour, toss the river cobbler into the flour and cover well. Shake off any excess.

Take a large frying pan and melt the butter. Once melted add the fish pieces and cook on a medium heat for approximately 5 minutes each side until the flesh is firm and white.

Add the citrus zest, juices and vermouth and cook (with lid removed) over a high heat until the sauce has reduced. If you are using raw prawns, add them while the sauce reduces. If you are using pre-cooked prawns, add them 2 or 3 minutes before serving to warm them through. Add the coriander (or parsley).

To serve, divide the salad between 4 plates, drizzle with a little olive oil and balsamic vinegar, place the fish to the side of the salad, add the tomatoes and new potatoes. Pour any remaining citrus sauce with prawns over the top of the fish.