Old Bay Panko-Crusted Cobia

Name: Old Bay Panko-Crusted Cobia with Roasted Asparagus & Lemon Parsley Rice
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: ½ cup Jasmine Rice; 1 unit Lemon; 6 ounce Asparagus; ¼ ounce Parsley; 3 tablespoon Sour Cream; 1 unit OLD BAY® Seasoning; ¼ cup Panko Breadcrumbs; 10 ounce Cobia; Salt; Pepper; 2 teaspoon Cooking Oil; 2 tablespoon Butter

with Roasted Asparagus & Lemon Parsley Rice

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Cobia is a buttery mild fish that’s firm enough to hold together while it cooks, and has an ideal amount of fat to keep it juicy. It’s just about a perfect fish—you’ll love it! Here, we coat cobia fillets with crunchy, buttery panko and bold, punchy Old Bay seasoning and roast it along with salt-and-pepper asparagus. Serve this delicious fish atop a fluffy bed of lemon parsley rice and finish with a drizzle of Old Bay-spiced crema.

Tags:

New

Allergens:

Milk

•Wheat

•Fish

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time5 minutes

DifficultyMedium

Ingredients

serving amount

½ cup

Jasmine Rice

1 unit

Lemon

6 ounce

Asparagus

¼ ounce

Parsley

3 tablespoon

Sour Cream

(Contains: Milk)

1 unit

OLD BAY® Seasoning

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

10 ounce

Cobia

(Contains: Fish)

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

2 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories670 kcal

Fat35 g

Saturated Fat16 g

Carbohydrate58 g

Sugar4 g

Dietary Fiber3 g

Protein33 g

Cholesterol120 mg

Sodium650 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Zester

•Small Bowl

•Medium Bowl

•Baking Sheet

•Paper Towel

Instructions

PDF

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. • In a small pot, combine rice, ¾ cup water (1½ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to use in Step 5.

• While rice cooks, wash and dry produce. • Trim and discard bottom 1 inch from asparagus. Roughly chop parsley. Zest and quarter lemon.

• In a small bowl, combine sour cream and 1 tsp Old Bay Seasoning (2 tsp for 4 servings). Add water 1 tsp at a time until sauce reaches a drizzling consistency. • Place 1 TBSP butter (2 TBSP for 4) in a medium microwave-safe bowl. Microwave until melted, 30 seconds. • Let cool slightly, then stir in panko and 1 tsp Old Bay Seasoning (2 tsp for 4). (Be sure to measure the Old Bay Seasoning— we sent more!)

• Toss asparagus on one side of a baking sheet with a drizzle of oil, salt, and pepper (for 4 servings, spread out across entire sheet). • Lightly oil empty side of baking sheet (for 4, use a second baking sheet). Pat cobia* dry with paper towels and season with salt and pepper. • Place cobia on oiled side of sheet; brush tops with a thin layer of sauce (save the rest for serving). Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides). • Roast on top rack (for 4, roast asparagus on top rack and cobia on middle rack) until crust is golden brown and fish is cooked through, 12-15 minutes.

• Fluff rice with a fork; stir in parsley, lemon zest, 1 TBSP butter (2 TBSP for 4 servings), and a squeeze of lemon juice until combined. Season with salt and pepper.