• 40 m
  • Medium

Serves 2


  • 2 x 100g Cobia portions
  • 1 tbsp Olive oil for searing

Tomato jam

  • 2 tomatoes (ripe, coarsely puréed)
  • 1 shallot, (finely sliced)
  • 1 clove garlic (finely sliced)
  • ½ tbsp mustard seed
  • 1 tbsp honey
  • ½ lime (juiced)
  • 2 large basil leaves torn into pieces)
  • 1 sprig tarragon
  • 30g sugar
  • 1 tsp chilli flakes
  • 125ml Olive oil
  • Salt and pepper to taste

Jalapeño parsley purée

  • 2 jalapeños (diced and seeded)
  • ½ bunch fresh parsley (destalked)

Instructions / directions

  1. This may look like a complicated recipe, but the tomato jam can be made ahead of time and keeps for a week refrigerated. Leaving you to simply pan fry on the day and rustle up the jalapeño purée.
  2. To make the tomato jam, place all the jam ingredients in a non-stick pan and simmer for 25-30 minutes stirring constantly until thick. Set aside.
  3. To make the jalapeño parsley purée, blend jalapeños and parsley until smooth.
  4. Season the cobia with salt and pepper. Heat the olive oil in a pan over medium high heat and sear seasoned cobia portions on both sides for 5-7 minutes until fish is fully cooked & flaky.
  5. To serve, place a cobia portion on top of 2 tablespoons of jalapeño parsley puree and top with a generous dollop of tomato jam.
  6. Serve with baked new potatoes and salad or a sweetcorn fritter.

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