• 120 m
  • Advanced

Serves 4


  • 4 x 120g cobia portions
  • 12 green asparagus
  • 8 baby carrots
  • 4 baby onions
  • 4 fine slices fennel
  • salt and pepper

Spiced oil

  • 1 garlic clove
  • 1 sprig thyme
  • 1 small pinch fennel powder
  • lemon juice
  • olive oil
  • 1 pinch chilli

Instructions / directions

  1. Dry the fennel slices for about two hours on a plate covered with parchment paper in an oven heated to 100°C .
  2. Peel the asparagus and the carrots and blanch them in boiling water separately, then cool them immediately in iced water.
  3. Brush the Cobia pieces and the vegetables with some olive oil, then place them on a very hot grill or griddle pan. To achieve an attractive crisscross pattern, lift the fish and vegetables and lay the opposite way and allow to cook for a few minutes before turning over to grill the other side.
  4. To prepare the spiced oil, mix olive oil with the garlic, thyme, fennel powder, chilli and lemon juice. Season to taste with salt and pepper.
  5. To serve, arrange each piece of Cobia on a warm plate with the vegetables and top with a fennel crisp. Garnish with a light dash of spiced oil. This dish is also great with olive oil mashed potatoes and fleur de sel.

This recipe is brought to you by Open Blue

At Open Blue, we have a clear vision: to feed current and future generations in harmony with the ocean

Confidental Infomation