Gourmet eating made simple with Sally Jenyns cooking up a Cobia – a fish she loves!
- 600-800 gram Cobia fillets, skin on
- Freshly cracked pepper
- Olive oil
For the salsa:
- 3 tbsp currants
- 2 tbsp balsamic vinegar
- 12 green olives, pitted
- 12 kalamata olives, pitted
- 2 tbsp pinenuts, toasted
- 8 cherry or tear drop tomatoes, diced
- Small spring of parsley
Step 1: Soak currants in balsamic vinegar and set aside.
Step 2: Remove any bloodline from fillet then slice Cobia about 2cm thick, on the diagonal to create thick scalloped fillets.
Step 3: Drizzle fish with olive oil and generously grind over black pepper.
Step 4: Combine all salsa ingredients and set aside.
Step 5: Heat a splash of olive oil in a large pan or BBQ plate.
Step 6: Fry fillets for a few minutes each side till lightly coloured and almost cooked through, remembering fillets will continue to cook in their residual heat until they’ve cooled.
Step 7: Serve fillets with salsa alongside and garnished with herb sprigs.