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

• Preparation: 5 mins
• Cooking: 10 mins
• Serves: 4

What you need:

• 4 cloves garlic, finely chopped
• 80g fresh coriander, finely chopped
• 2 tsp ground cumin
• 1 tsp paprika
• Pinch cayenne pepper
• Juice of 1 1/2 lemons (75ml)
• 80ml extra virgin olive oil plus 2 tbsp olive oil
• 2 x 250g cobia loins, each cut into 8 slices

What you do:

1. To make the chermoula, place the garlic, coriander, cumin, paprika, cayenne pepper and lemon juice in a food processor and blitz until just combined. With the motor running, slowly pour in the olive oil until just combined. Season and reserve 4 tbsp.
2. Pour the remaining chermoula over the cobia and marinate in the fridge for up to 2 hours or overnight.
3. Remove the cobia and drain well. Heat the 2 tbsp olive oil in a large frying pan over a medium heat and fry the fish for 2-3 minutes on each side until browned and cooked throughout.*

Cook's tip:

Serve drizzled with reserved chermoula. Serve with roasted butternut squash, tomatoes and mint or couscous.

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