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

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.

Medium baking dish

Medium sauté pan

Aluminum foil

Plastic wrap

Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Preheat oven to 425ºF. Wash and dry all produce. Mince and grate garlic. Remove rosemary from stem and chop. Peel sweet potato and slice thinly. Cut lemon in half, then juice. Keep butter in the fridge until step #4.

Step 2: MARINATE THE COBIA

Place cobia in small bowl. Season with salt and pepper. Add lemon juice, rosemary and garlic. Cover with plastic wrap and allow to marinate for 10 min. While cobia marinates, begin making the gratin (Step #3).

Step 3: MAKE THE GRATIN

Layer sweet potatoes in a small baking dish spreading evenly until the bottom of the dish is covered. Drizzle with ¼ of the heavy cream. Layer ½ of spinach on top and drizzle another ¼ of heavy cream. Repeat process with two more layers of sweet potatoes and one of spinach in between. Cover with foil, bake until sweet potatoes are tender, about 20 min. While the gratin bakes, start searing the cobia (Step #4).

Step 4: SEAR THE COBIA

Heat 1 Tbsp. oil in medium sauté pan. Add cobia, sear until golden brown about 2 min per side. Add remaining marinade liquid to pan. Transfer cobia to oven and bake until done, about 5-7 min. Remove pan from oven, and remove fillets from pan; set aside. To the pan, add cold pats of butter whisking constantly to make a sauce.

Step 5: FINISH THE GRATIN

Remove gratin from oven, set broiler to high. Top gratin with Parmesan and broil until golden and bubbly, about 5 min.

Step 6: PLATE YOUR DISH

Divide gratin between two plates. Top with cobia and drizzle with pan sauce.