Cobia Baked with Asparagus & Parsley Pine Nut Topping

Recipes | Baking Serves 4 Cobia Baked with Asparagus & Parsley Pine Nut Topping

Cobia is popular for its mild flavour and firm white flesh, while asparagus is an easy accompaniment requiring minimal preparation, which makes this a perfect quick mid-week family dinner that’s also impressive enough to serve for casual entertaining.


2 bunches green asparagus, trimmed (see notes)
⅓ cup extra virgin olive oil
Salt flakes and freshly ground black pepper, to taste
1 clove garlic, chopped
½ bunch flat-leaf parsley, chopped
3 tablespoons pine nuts, toasted (see notes)
3 teaspoons finely grated lemon zest
4 x 180g pieces Cobia fillet, skin off, bones removed
Lemon wedges, for serving


Preheat oven to 220°C.

Arrange asparagus in a single layer in a baking dish. Drizzle with half the oil and sprinkle with salt and pepper. Place in the oven for 5-8 minutes, until it just begins to colour.

Meanwhile place the garlic, parsley, pine nuts, lemon zest, remaining oil, pepper and ½ teaspoon of salt in a food processor and pulse to combine. Spread the mixture evenly over the top of each fillet.

Arrange the fillets on top of the asparagus and return to the oven for 10-15 minutes, depending on the thickness of the fillets, until the fish is opaque and flakes easily when tested with a fork. Lift the asparagus and fish onto 4 plates, drizzle with a little of the cooking juices and serve immediately with lemon wedges. 


If asparagus is thick and woody, discard the woody bottom section and peel the spears with a potato peeler. Toast pine nuts in a dry frying pan for a couple of minutes, tossing gently to prevent them burning, or under a griller (but watch them closely).

Alternative species:

Barramundi, Blue-Eye Trevalla, Coral Trout, Gemfish, Hapuku, Ling, Mulloway, Salmon.

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