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!

• Preparation: 5 mins
• Cooking: 15 mins

What you need:

• 3 tbsp olive oil
• 2 x 250g cobia loins, each cut into two
• 2 peppers (1 red, 1 yellow), sliced
• 350g cherry tomatoes
• 2 tbsp balsamic vinegar
• 25g toasted flaked almonds

What you do:

1. Heat 2 tbsp oil in a large frying pan and fry the cobia for 3 minutes on each side over a medium heat. Add the peppers, cover and fry for 4-5 minutes. Add the tomatoes, recover and cook for a further 3-4 minutes.
2. Add the remaining oil and vinegar and cook for a further 2 minutes*. Season and stir in the almonds.

Cook's tip:

Serve sprinkled with chopped parsley with freshly cooked basmati rice.

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