COBIA WITH SUMMER VEGETABLES

 

 

 

Wonderful recipe for summer! You will love all the flavors and the fish is outstanding! Pair with a fantastic Sancerre from the Loire Valley!

 

 

Preparation: 30 min; cooking time: 40 min.
Serving 4

 

 

2 lbs. cobia
1 cup dry white wine
6 tbsp. olive oil
4 garlic cloves, peeled and sliced thin
2 lemons
½ lb. San Marzano tomatoes, halved
1 jar roasted red peppers, drained and sliced
16 artichoke hearts
16 Kalamata olives, pitted and sliced
15 oz. baby lima beans
½ tbsp. fresh thyme
½ tbsp. fresh oregano + more for garnish
Salt and pepper

 

 

Preheat the oven to 350 F.

 
Peel the zest of 1 lemon and extract the juice. Slice the other lemon thin.
Combine the lemon juice, zest, 4 tbsp. olive oil, garlic, thyme, oregano and white wine. Season with salt and pepper.

 
Season the fish with salt and pepper and put it in a baking dish. Pour the lemon juice and other ingredients on top of the cobia. Bake 20-25 minutes.

 
Cook the baby lima beans, about 10 minutes. Drain. Transfer to a sauté pan with 1 tbsp. olive oil. Turn the heat on medium and add the roasted red peppers. Season with salt and pepper and cook 5 minutes. Add the San Marzano tomatoes and olives and cook 3 minutes.

 
Preheat 1 tbsp. olive oil in a medium frying pan. Cook the artichokes until tender. Season with salt and pepper.

 
Serve the fish into plates with all the vegetables. Scoop some juice over and garnish with oregano.

 

 

Bon Appetit!