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Pan Fried Cobia

Ingredients:

• 4 x Regal Cobia Loin Portions, defrosted and each cut into 4 slices
• 4 cloves Garlic, finely chopped
• 80g fresh Coriander, finely chopped
• 2 tsp ground Cumin
• 1 tsp Paprika
• Pinch Cayenne Pepper
• Juice of 1½ Lemons
• 80ml extra virgin Olive Oil plus 2 tbsp Olive Oil

 Method:

1. To make the chermoula, place the garlic, coriander, cumin, paprika, cayenne pepper and lemon juice in a food processor and blitz until just combined. With the motor running, slowly pour in the olive oil until just combined. Season and reserve 4 tbsp.
2. Pour the remaining chermoula over the Cobia and marinate in the fridge for up to 2 hours or overnight.
3. Remove the Cobia and drain well. Heat the 2 tbsp olive oil in a large frying pan over a medium heat and fry the fish for 2-3 minutes on each side until browned and cooked throughout.*
4. Serve drizzled with reserved chermoula and roasted butternut squash.

* Final time is dependent on the thickness of the steaks. Test the fish with the tip of a knife, there should be no resistance when pierced.

Serves 4