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.