• 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)

Instructions

• 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.