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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

  • 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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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.

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