Pan Roasted Cobia with Double Basil Pesto
Elevate your seafood game with this Pan Roasted Cobia with Double Basil Pesto, a dish that combines perfectly seared fillets with a vibrant, herbaceous topping. The mild, flaky cobia is roasted to tender perfection after a quick golden sear in a hot skillet, locking in its natural juices and flavor. What sets this recipe apart is the luxurious double basil pesto, made with a fragrant blend of sweet and Thai basil, garlic, pine nuts, Parmesan cheese, and a hint of zesty lemon juice. This easy yet elegant recipe takes just 30 minutes from start to finish, making it a show-stopping option for weeknight meals or dinner parties. Serve the cobia topped with the freshly made pesto alongside roasted vegetables or a crisp green salad for a meal that's as visually stunning as it is delicious. Perfect for seafood lovers and basil enthusiasts alike!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Cobia fillets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 cup Sweet basil leaves
- 0.5 cup Thai basil leaves
- 2 large Garlic cloves
- 2 tablespoons Pine nuts
- 2 tablespoons Lemon juice
- 0.25 cup (grated) Parmesan cheese
- 0.5 cup Extra virgin olive oil
- 0.5 teaspoon Salt (for pesto)
- 0.25 teaspoon Freshly ground black pepper (for pesto)
Instructions
Preheat oven to 375°F (190°C). Pat cobia fillets dry with paper towels and season both sides with 1 teaspoon salt and 0.5 teaspoon black pepper.
Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Once hot, place the cobia fillets in the skillet and sear for 2-3 minutes on one side until golden brown.
Flip the fillets, turn off the heat, and add 1 tablespoon of butter to the skillet. Transfer the skillet to the preheated oven and roast for 8-10 minutes or until the fish is opaque and flakes easily with a fork.
While the cobia is roasting, prepare the double basil pesto. In a food processor, combine sweet basil leaves, Thai basil leaves, garlic cloves, pine nuts, lemon juice, and Parmesan cheese.
Pulse the mixture a few times to break it down. While the food processor is running, slowly drizzle in the 0.5 cup of extra virgin olive oil until the pesto reaches a smooth but slightly chunky consistency.
Taste the pesto and season with 0.5 teaspoon salt and 0.25 teaspoon freshly ground black pepper, or adjust to your liking.
Once the cobia is done roasting, remove it from the oven. Plate the fillets and spoon the double basil pesto generously over the top.
Serve immediately with your choice of sides, such as roasted vegetables or a light salad. Enjoy your flavorful pan-roasted cobia with double basil pesto!
Nutrition Facts
Calories |
1935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.6 g | 239% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 3691 mg | 160% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 1.4 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 890 mg | 68% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 1733 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
