Oven baked cobbler with spinach mash and poached egg

I may be against giving mashed food to babies, but mashed potatoes have to be mashed, this is what they are. Spinach goes really well with creamy mash, fish and egg. River cobbler (aka panga / pangasius / basa) fillets are very versatile and delicate, ideal for children who may not like more fishy fish. Again, one of my family's favourites.

* indicates that the ingredient is organic / easily available in the UK as organic

Prep time 10 mins

Cooking time 20 mins

Serves 2 adults and a baby

Ingredients

cobbler fillets, skinless and boneless (count minimum 1 per person, I usually bake 4)

500g potatoes*

1 garlic* clove

300g spinach* (preferably fresh)

1 onion* (for lighter version use some chopped spring onions* and add them directly, without frying)

50g cheddar*

100g sour cream*

3 eggs*

splash of white wine or cider vinegar*

knob of butter*

olive oil*

salt and black pepper* to taste

Cooking

Start by peeling your potatoes and boiling full kettle of water. Cut the potatoes into wedges and place them in a pot with chopped garlic and a little bit of salt. Let them boil on a low heat. In a small pan heat a knob of butter and fry finely chopped onion until golden. Meanwhile, heat the oven to 220C. Wash and dry the cobbler fillets. Place them on a baking tray covered with non stick foil or baking paper. Season with salt and pepper and drizzle with olive oil. Bake for 10-12 minutes.

Boil a full kettle again for your eggs. Place spinach in the colander, and once your potatoes are soft, drain the water over the spinach to wilt it. Squeeze the water from the spinach and chop it. Mash the potatoes, add the spinach, grated cheddar, sour cream and fried onion. Mix well and cover to keep hot until serving.

For your poached eggs you will need just gently simmering water, if it boils, your eggs will disintegrate. In a pot on low heat pour your boiled water and add a little bit of vinegar (optional). Stir the water and crack the egg right in the middle. This ensures that your egg has a nice shape. Remove very carefully with a large spoon after 2-3 minutes. Drain on a kitchen towel. Assemble your dish by placing spinach mash on a plate, then the fish fillet on top and the poached egg on top of the fish. Enjoy!

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