Sun-dried Tomato and Potato Crusted Baked Cobia #cobiacookoff #ad

I received a free shipment of Open Blue™ Cobia as part of a recipe contest submission. My recipe will be entered in the OPEN BLUE™ COBIA COOK-OFF CONTEST where I will have a chance to win prizes. I received no monetary compensation for my post. All opinions are my own.
cobia potato crusted
Have you ever tried Cobia?
Cobia is a moist, flaky whitefish that lends itself to many recipe ideas.
This was my first experience with this delicious fish. I found the texture similar to sea bass but not as sweet. I love the way it held its shape through the baking process. I tried cooking a piece with the skin intact and a piece without the skin. Both took about 20 minutes to cook, held their shape and stayed moist and flaky!
The smoky flavor from the smoked sun-dried tomatoes and smoked paprika compliment mild flavor of the fish without overpowering it.

I served my Sun-dried Tomato and Potato Crusted Baked Cobia on a bed of wilted kale with red bell peppers. Delicious!

 

Sun-dried Tomato and Potato Crusted Baked Cobia

Sun-dried Tomato and Potato Crusted Baked Cobia

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 2 servings

Ingredients

  • 2 6-ounce Open Blue™ Cobia fillets, skin removed
  • 1 cup freshly grated raw potatoes
  • 2 Tablespoon shallots, minced
  • 2 Tablespoons unsalted butter
  • 1/4 cup smoked sun-dried tomatoes, diced
  • 1 teaspoon prepared horseradish
  • 1/2 teaspoon capers, chopped
  • 1 Tablespoon olive oil, plus 1 teaspoon
  • salt and pepper to taste
  • smoked paprika (optional)

Instructions

  • Soak sun-dried tomatoes in 1 Tablespoon olive oil, horseradish and caper for 15 minutes. While tomatoes soak, prepare potatoes.
  • Squeeze out any excess moisture from potatoes with paper towels
  • Heat a small skillet over medium-high heat. Add butter, potatoes and shallots. Saute until potatoes soften, (2 to 3 minutes)
  • Preheat oven to 375 Season Cobia with salt and pepper, set aside.
  • Place 1 teaspoon olive oil in a baking dish. Add Cobia.
  • Stir together potato and tomato mixtures. Place on top of Cobia. sprinkle with a pinch of smoked paprika if desired.
  • Bake uncovered for approximately 20 minutes until fish reaches 145 degrees, is opaque and easily flakes.
  • Serve with your favorite side dish, vegetable or salad.

Notes

Regular sun-dried tomatoes can be substituted for smoked sun-dried tomatoes.

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You can find out more about cobia and connect with Open Blue™ Cobia at their website , on twitter , and on Facebook .

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