Old Bay Panko-Crusted Cobia

Name: Old Bay Panko-Crusted Cobia with Corn on the Cob & Roasted Asparagus
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 2 unit Corn on the Cob; 1 unit Lemon; 6 ounce Asparagus; 3 tablespoon Sour Cream; 1 tablespoon Old Bay Seasoning; ¼ cup Panko Breadcrumbs; 10 ounce Cobia; Salt; Pepper; Cooking Oil; Butter

with Corn on the Cob & Roasted Asparagus

Recipe Development TeamUpdated on August 20, 2025

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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 with a drizzle of Old Bay-spiced crema, plus corn on the cob on the side.

Tags:

Carb Conscious

•Fiber Powered

•Easy Prep

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

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

/ per serving

Calories610 kcal

Fat36 g

Saturated Fat16 g

Carbohydrate44 g

Sugar9 g

Dietary Fiber7 g

Protein35 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 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. 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°.