Oven Baked Cobia Recipes Fillets

BAKED COBIA OR LEMON FISH WITH DIJON MUSTARD CRUMBS RECIPE - (3.6/5)

Steps:

• 1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Use shallow baking dish 9 X 11 and spray bottom lightly with Pam or vegetable oil spray. In a shallow bowl, whisk together mayonnaise, Dijon mustard, lemon juice, lemon zest and cayenne pepper, set aside. In a second shallow bowl, mix together breadcrumbs, parsley, sea salt, black pepper and paprika. 2. Rinse fish in cold water and pat dry with paper towels. Lightly season with salt and black pepper. Brush the top of each fillet with mustard and mayonnaise mixture (thicker is better). Place fish into breadcrumb mixture and press firmly to build a heavy crust onto the mustard mixture. Arrange fish in baking dish with the crumbed side facing up and coat liberally with vegetable oil spray. Bake until fish is golden brown 12 to 15 minutes or until thermometer reaches 125 degrees at center. Serve with rice, fresh steamed vegetables and side salad. Serves 4

PAN ROASTED COBIA WITH DOUBLE BASIL PESTO

Steps:

• Preheat the oven to 400*. Preheat a large skillet over med-high heat. Add 2 T oil and heat until oil begins to shimmer. Sprinkle both sides of fish liberally with salt and pepper. Place fish in hot pan and DO NOT touch it for a couple of minutes. Once it has cooked for 2-3 min, gently nudge one of the steaks and if it releases from the pan, flip the steaks over. If it doesn't move, let them cook a bit longer, checking to see if they release every min or so. They should have a nice crust on the cooked side now.
• Once you have flipped the fish, place the pan in the preheated oven and roast for 10-15 minutes depending on the thickness of your steaks.
• Meanwhile, combine all the herbs, nuts, lemon juice and zest, garlic, red pepper and a pinch of salt and pepper in a blender or food processor. Pulse to chop up the herbs, then begin to drizzle in the oil until a nice thick sauce consistency is reached. Pour into a dish and stir in the parm if using. Taste for seasoning and add more salt, pepper, or lemon as needed.
• Remove fish to a plate, sprinkle with lemon zest and squeeze a bit of lemon juice over each. Top with pesto.
• *I serve with green beans, baby carrots, and squash that I steam in the microwave for a few minutes. Then I season them with salt, pepper, and a clove of minced garlic and toss them in with the fish about the last 5 min of roasting. Just don't cover the fish up, or you'll lose the crust on top. push the fish to the side of the pan and put the veggies on the other side. You can top the veggies with some of the leftover pesto. I put both the veggies and the fish on top of "Cauliflower Rice." (Basically just mince some onion and garlic and saute with a bit of olive oil, then add in cauliflower that has been pulsed in the food processor til resembles rice, cook 5 minutes, then season with salt and pepper.).

OVEN BAKED FISH FILLETS WITH PARMESAN CHEESE

Steps:

• Mix all ingredients together, EXCEPT fish and melted butter.
• Rinse fish fillets and pat dry; Rub with butter and dip each side into bread crumb mixture.
• Bake in 325 degree oven for 15 to 20 minutes (uncovered) until fish flakes when pressed with a fork.

PERFECT TEN BAKED COD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
• Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
• Coat both sides of cod in melted butter in the baking dish.
• Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
• Garnish baked cod with parsley and green onion. Serve with lemon wedges.

COBIA WITH LEMON CAPER SAUCE

Steps:

• In shallow dish, stir flour, salt and pepper. Coat fish pieces in flour mixture (reserve remaining flour mixture). In 12-inch nonstick skillet, heat oil over medium-high heat. Place coated fish in oil. Cook 8 to 10 minutes, turning halfway through cooking, until fish flakes easily with fork; remove from heat. Lift fish from skillet to serving platter with slotted spatula (do not discard drippings); keep warm.
• Heat skillet (with drippings) over medium heat. Stir in 1 tablespoon reserved flour mixture; cook and stir 30 seconds. Stir in wine: cook about 30 seconds or until thickened and slightly reduced. Stir in chicken broth and lemon juice; cook and stir 1 to 2 minutes until sauce is smooth and slightly thickened. Stir in capers.
• Serve sauce over fish; sprinkle with parsley.