Old Bay Panko-Crusted Cobia
with Corn on the Cob & Roasted Asparagus
- Milk
- Wheat
- Fish
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 with a drizzle of Old Bay-spiced crema, plus corn on the cob on the side.
Ingredients
2 unit
Corn on the Cob
1 unit
Lemon
6 ounce
Asparagus
3 tablespoon
Sour Cream
(Contains: Milk)
1 tablespoon
Old Bay Seasoning
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
10 ounce
Cobia
(Contains: Fish)
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Trim and discard bottom 1 inch from asparagus. 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. • Reserve half the sauce in a separate small bowl.
• 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 reserved sauce. 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.
• Wrap corn on the cob in damp paper towels. Microwave until kernels are tender and corn is warmed through, 3-4 minutes. (Work in batches for 4 servings.)
• Cut corn on the cob into smaller pieces if desired. • Divide cobia, corn, and asparagus between plates. Drizzle remaining sauce over cobia and serve with lemon wedges on the side.
Fish is fully cooked when internal temperature reaches 145°.
