Pan Fried Cobia With Tomato & Pepper Vinaigrette
Prep time: 5 minutes
Cook time: 15 minutes
Serves 4
3 tbsp olive oil
2 x 250g cobia loins, each cut into two
2 peppers (1 red, 1 yellow), sliced
350g cherry tomatoes
2 tbsp balsamic vinegar
25g toasted flaked almonds
Method:
Heat 2 tbsp oil in a large frying pan and fry the cobia for 3 minutes on each side over a medium heat.
Add the peppers, cover and fry for 4-5 minutes. Add the tomatoes, recover and cook for a further 3-4 minutes.
Add the remaining oil and vinegar and cook for a further 2 minutes*. Season and stir in the almonds.
Serve sprinkled with chopped parsley with freshly cooked basmati rice.
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