Rosemary-Lemon Cobia with Sweet Potato-Spinach Gratin
Pan-seared flaky cobia fillets marinated with lemon, rosemary and garlic served with a creamy sweet potato-spinach gratin and a lemon beurre blanc sauce.
Difficulty:
Easy
Time:
35-40 min
This dish is Gluten-Free
Calories: 579
Fat: 16g
Carbs: 55g
Protein: 48g
Cobia is a very firm fish, similar to mahi mahi. It is flaky and very moist. Cobia pairs well with lemon-based sauces and is great to sear or grill. Our lemon beurre blanc sauce is the perfect finish to this dish.
Ingredients
Rosemary
Garlic
Lemon
Sweet potato
Spinach
Heavy Cream
Parmesan
Cobia
Cooking terms for this recipe
Mince
To cut a food into very small pieces.
Sear
To cook the surface of meat very quickly with intense heat.
Marinate
Is the process of soaking foods in a seasoned, often acidic, liquid before cooking. It was derived from the brining process.
What you need
Medium baking dish
Medium sauté pan
Aluminum foil
Plastic wrap