Baked Cobia Bowl With Chimichurri
These baked chimichurri fish bowls, made with our Cobia Fillets, are simple to make, light and fresh. Prepare these with warm rice, cabbage slaw and baked Cobia drizzled in chimichurri or save and enjoy chilled for weekday lunches!
Ingredients
- 1/2 head red cabbage (about 4 cups shredded)
- 1 carrot
- Handful of fresh cilantro
- 2 tbsp lime juice
- 1 tbsp canola oil
- 1/2 tsp salt
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 cup packed cilantro
- 3 cloves garlic
- 1 tbsp dried oregano
- 1/2 tbsp cumin
- 1/4 tbsp red pepper flakes
- 1/2 tbsp salt
- 4 (5oz) Cobia fillets
- 4 cups cooked rice
- Prep time
- 30 minutes
- Cook time
- 10 minutes
Instructions
- Prepare the slaw first so that the salt and lemon juice have time to soften the cabbage. Slice or shred the cabbage as thinly as possible (this is very important). Use a large-holed cheese grater to shred the carrot. Roughly chop a handful of cilantro leaves.
- Combine the cabbage, carrot, cilantro, lemon juice, oil, and salt in a bowl. Stir to combine. Let the cabbage sit for at least 30 minutes to soften, stirring occasionally.
- Combine all the ingredients for the chimichurri in a food processor or blender and pulse until the herbs are finely chopped. Alternately, you can mince the garlic, parsley, and cilantro with a knife and then stir them together with the remaining ingredients.
- Begin preheating the oven to 400ºF. Place the cod steaks in a baking dish. Spoon half of the chimichurri over top, reserving the other half for drizzling over the bowls after baking. Bake the fish for 12-15 minutes, or until it is cooked through (the fish should flake when a fork is inserted, but still be moist).
- To build the bowls, place one cup cooked rice in a bowl, top with a heaping cup of the slaw (make sure to stir just before serving), and then place the baked fish on top. Drizzle some of the remaining chimichurri over the entire bowl and enjoy!
