Old Bay Panko-Crusted Cobia
with Roasted Asparagus & Lemon Parsley Rice
- 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 atop a fluffy bed of lemon parsley rice and finish with a drizzle of Old Bay-spiced crema.
Ingredients
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
Utensils
Cooking Steps
• 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.
• Divide cobia, rice, and asparagus between plates. Drizzle remaining sauce over cobia and serve with any remaining lemon wedges on the side.
Cobia is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the Cobia's mild, delicious taste; some found the Old Bay seasoning too salty — consider using less. 🐟
- Ease of prep: Quick and easy to make, with a restaurant-quality result that impressed even novice cooks.
- Suggestions: For crispier asparagus, consider steaming instead of roasting; try adding red pepper flakes for extra kick.
- Leftovers: Cobia reheats well; some wanted guidance on storing and reheating the second serving.
- Texture: Cobia was praised for being firm yet flaky; a few found it slightly chewy.
- Sides: Lemon parsley rice was a hit; asparagus quality varied — thicker spears preferred.
Reviews from our home cooks
Too salty! I added the correct amount of the old bay seasoning in the recipe. I did not salt and pepper my fish before adding the spiced sauce and panko toppings. I can't believe you suggest salting before adding very salty toppings! The old bay seasoning was overwhelmingly just a salt lick. The rice was uninspired. I hate zesting lemons. I wish you would offer more low-salt recipe options. I rarely add salt when you suggest it but the combined spice packs you send, like old bay, have too much salt. Send it without salt and then suggest people salt to taste.
Old bay sauce was phenomenal - I've never had Cobia. Usually don't eat fish. This was amazing. I'm a lover of Cobia now! Super easy recipe!
The sour cream and old bay topping on the fish was excellent. So simple, yet gave the fish some "wow". I always follow your instructions completely with no changes, but I am going to steal this topping recipe and play with it in the future for fish - dill, lemon or some heat.
Love not only the flavor of the cobia, but how the recipe keeps the topping on the fish where it belongs! This was an exceptional dish in the quick and easy category.
Kids loved the cobia and wanted seconds! They enjoyed the Old Bay seasoned crumb topping, but didn't like the sauce as much. The asparagus was beautifully fresh and a big hit!
We had never tasted this fish before, and its flavor was delightful! The aesthetic blend of texture and taste with the asparagus and lemon parsley rice was truly exquisite. We particularly savor nutritious fish dinners, making this a lavish treat.
WOW! This fish was awesome and our first time hearing about it and trying it. It came out so good, and old bay definitely was the right choice of seasoning. Would order again.
COBIA!! COBIA!! This fish is amazing! I am picky but it is not fishy, it is flaky, not oily and has no fishy smell. The recipe was perfect- please offer this Cobia more often.
I loved this whole meal. by far the best seafood meal you have dished out. the Cobia cooked to perfection and was so delicious!!
Cobia was a new fish for me. It's a mild white fish. I like it a lot. Did not have a fishy smell.😁 The rice was tasty too.
