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Home > Recipes > Cobia Recipes > Sun-Dried Tomato & Potato Crusted Baked Cobia

  • 2 6-ounce Cobia fillets, skin removed
  • 1 cup freshly grated raw potatoes
  • 2 Tablespoon shallots, minced
  • 2 Tablespoons unsalted butter
  • 1/4 cup smoked sun-dried tomatoes, diced
  • 1 teaspoon prepared horseradish
  • 1/2 teaspoon capers, chopped
  • 1 Tablespoon olive oil, plus 1 teaspoon
  • salt and pepper to taste
  • smoked paprika (optional)


  • Soak sun-dried tomatoes in 1 Tablespoon olive oil, horseradish and caper for 15 minutes. While tomatoes soak, prepare potatoes.
  • Squeeze out any excess moisture from potatoes with paper towels
  • Heat a small skillet over medium-high heat. Add butter, potatoes and shallots. Saute until potatoes soften, (2 to 3 minutes)
  • Preheat oven to 375 Season Cobia with salt and pepper, set aside.
  • Place 1 teaspoon olive oil in a baking dish. Add Cobia.
  • Stir together potato and tomato mixtures. Place on top of Cobia. sprinkle with a pinch of smoked paprika if desired.
  • Bake uncovered for approximately 20 minutes until fish reaches 145 degrees, is opaque and easily flakes.
  • Serve with your favorite side dish, vegetable or salad.
Recipe courtesy of Cindy's Recipes and Writings