Maria Elia's baked cobia with fennel, orange and capers

From pan frying to grilling and roasting, to soups and even sushi, the culinary opportunities for cobia are almost endless

• Preparation: 5 mins
• Cooking: 25 mins
• Serves: 4

What you need:

• 4 tbsp olive oil
• 2 small bulbs of fennel, halved, cored and thinly sliced
• 2 cloves garlic, thinly sliced
• Zest of 1 orange
• 15g fresh mint, leaves picked
• 1 tsp dried oregano
• 50g capers, rinsed
• 2 x 250g cobia loins, each cut into two
• 150ml dry white wine

What you do:

1. Preheat oven to 180°C, gas mark 4.
2. Heat half the olive oil in a large ovenproof frying pan over medium heat, add the fennel and garlic and cook until softened, stirring frequently. Season with pepper and transfer to a small baking dish.
3. Toss with orange zest, half the mint, half the oregano and capers. Place cobia steaks on top, drizzle with remaining olive oil, oregano and season fish lightly. Pour in the wine and bake for 20-25 minutes until cooked throughout* (depending on the thickness of the steaks).
4. Serve drizzled with cooking juices and garnish with remaining mint leaves.

Cook's tip:

Make ahead of time by forming individual cobia parcels, dividing the ingredients equally between four large squares of parchment paper, folding the edges to seal and baking as above.

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