Cobia, sometimes called black kingfish (although unrelated to yellowtail kingfish), is farmed in far north Queensland. It has a layer or fat under the skin, which makes it easier to get the crisp skin that gives pan-fried fish such appeal. A little extra salt on the skin before it goes into the pan also helps crisp the skin and prevent it from sticking.
INGREDIENTS:
6 x 180g pieces Cobia fillet, skin on, bones removed
Salt flakes and freshly ground black pepper, to taste
2 tablespoons extra virgin olive oil
2 tablespoons butter
Lemon cheeks, for squeezing and serving
Herb Salad
1 bunch chervil, leaves picked
½ bunch dill, leaves roughly chopped
1 bunch chives, chopped
1 punnet baby red-veined sorrel, snipped (see notes)
1 punnet baby coriander, snipped (see notes)
Salt flakes and freshly ground black pepper, to taste
Drizzle extra virgin olive oil
METHOD:
Pat the fish with paper towel to absorb any excess moisture. Sprinkle both sides with salt and pepper, adding extra salt to the skin side.
Heat a frying pan over a high heat, add oil and, when hot, place fish in the pan, skin-side down. Cook for 3-5 minutes, depending on thickness, until skin is crisp and the fish has turned white half way up the sides. Turn fish over, add butter to pan and baste for a minute. Add a squeeze of lemon juice and swirl pan to incorporate it.
Meanwhile make Herb Salad: combine all ingredients and set aside.
Serve fish with a lemon cheek and Herb Salad on the side.
NOTES:
Micro or baby herbs and cress, growing in punnets, are available at some greengrocers and online. They keep, refrigerated and loosely covered with a damp cloth, for several days; if unavailable use the smallest leaves on a bunch of herbs or tear larger leaves into small pieces.
ALTERNATIVE SPECIES:
Barramundi, Blue-Eye Trevalla, John Dory, Mirror Dory, Mulloway, Snapper.