Popular & practical recipes anyone can cook...

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

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.

This page can be found at:

A short link can also be used: http://bit.ly/g3dyn8

Cobia

Cobia

From January cobia will be available to UK consumers directly, thanks to a new arrangement between Marine Farms and Regal Fish Supplies Ltd. This delicious white fish has a firm moist texture and is one of the most versatile fish on the menu. Cobia can be baked, fried, grilled, poached and even served as sushi; all with equal success. Please take a look at our new website - www.cookingwithcobia.co.uk which features tasty recipes, stunning photography and a cooking video which shows just how easy cobia is to prepare and cook.

More from Cobia

Pan-fried cobia with tomato & pepper vinaigrette

Pan-fried cobia with tomato & pepper vinaigrette

Bored of your usual fish dishes? Buy some cobia and try it with this dish - you won't turn back!

Thai cobia soup

Thai cobia soup

This Thai soup couldn't be easier and takes just 15 minutes to prepare. Delicious!

Lemon & mustard cobia kebabs

Lemon & mustard cobia kebabs

This delicious white fish has a firm moist texture and is one of the most versatile fish on the menu, just add lemon and mustard for a tangy twist

Popular in cobia recipes

Pan-fried cobia with tomato & pepper vinaigrette

Pan-fried cobia with tomato & pepper vinaigrette

Bored of your usual fish dishes? Buy some cobia and try it with this dish - you won't turn back!

Thai cobia soup

Thai cobia soup

This Thai soup couldn't be easier and takes just 15 minutes to prepare. Delicious!

Maria Elia's pan-fried chermoula marinated cobia

Maria Elia's pan-fried chermoula marinated cobia

This delicious white fish has a firm moist texture and is delicious served with chermoula, an exotic marinade

Share on...

New on Secret Sauce

  • Chocolate dipped strawberries Chocolate dipped strawberries
    Viva strawberries and chocolate are a match made in heaven and make a delicious treat and a healthier alternative to a bar of chocolate.
    15th Mar 2015 at 1:55pm in cakes & desserts
  • Fenland celery, herb & bacon parcels
    Fenland celery tastes delicious when roasted. Cooking it in little parcels keeps all the flavours and lovely juices in. Try this easy recipe for family suppers, children love anything wrapped up!
    15th Mar 2015 at 1:55pm in meat & poultry
  • Strawberry & almond macaroons
    Macaroons are the perfect dessert to follow a romantic dinner - the perfect treat!
    10th Feb 2015 at 8:41pm in cakes & desserts

Food poll

Do you buy organic food?

Stir-fry prawns with mushroom & broccoli

Tender prawns are great in stir-fries, the cashew nuts give this dish an added crunch and the shiitake mushrooms are tender and full of flavour Go to recipe