Cobia Provencal with Tomatoes, Basil and Capers

Published on June 9, 2021 | By
Cobia Provencal

Cobia is a firm white fish that is buttery and has a mild flavor. This recipe for cobia provencal with tomatoes, basil and capers, demonstrates how well this versatile flaky fish pairs with many types of sauces and seasonings.

I usually buy cobia from the fish market when I visit Florida. Cobia is fished in the gulf waters and any waters that are warm and tropical or subtropical. Fisherman in coastal Florida on the Gulf of Mexico and on the Atlantic coast from Virginia to the Florida Keys catch cobia. In some areas cobia is also known as lemon fish or ling.

For this cobia Provencal with tomatoes, basil and capers sauce, sauté multicolored cherry tomatoes in a little olive oil with garlic.  Then add dried oregano and fresh basil and parsley to sharpen the flavors. Once the herbs and vegetables are soft and the flavors begin to blend, add a splash of white wine or stock and a little butter. This produces a creamy velvety finish to the sauce. It almost feels like a beurre blanc except for the tomatoes and capers!!!

If you cannot get cobia, any mild, flaky fish can be substituted. This Provencal style sauce pairs well with almost anything. Bring a touch of Southern France to your kitchen and your cooking with this savory and colorful sauce and cobia Provencal with tomatoes, basil and capers.

 

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 2 cobia fillets
  • 2 teaspoons dried oregano
  • 2 tablespoons olive oil
  • 1/2 cup red grape tomatoes, quartered
  • 1/2 cup yellow grape tomatoes, quartered
  • 2 tablespoons capers
  • 1 clove of garlic
  • 2 tablespoons unsalted butter
  • 3 TBSP dry white wine or stock
  • 1 TBSP chopped fresh parsley
  • 1 TBSP chopped fresh basil
  • Juice of 1 lemon
  • salt and pepper to taste

Instructions

  1. Season both sides of the cobia with salt, pepper, and oregano.
  2. Heat olive oil in a sauté pan over medium-high heat. Add cobia. Once cobia is a golden brown on one side, about 3 minutes, flip and cook for an additional 2-3 minutes, or until other side of the cobia fillet has formed a crust and the fish is opaque throughout. Cooking time will vary depending on the thickness of the fillets. Remove cobia from pan and set aside on a plate.
  3. Reduce heat to medium and add tomatoes, garlic, and capers. Sauté together for a few minutes, or until tomatoes just begin to soften. Add the chopped basil.
  4. Add a splash of wine or stock, and continue to cook and stir occasionally until wine has reduced by half. Remove the pan from the heat and add butter, swirling the pan to allow butter to melt. Carefully pour the butter and tomato mixture over cobia fillets.
  5. Sprinkle parsley over top of cobia fillets, and finish with a squeeze of lemon.
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