Cobia (part 2)

BIN: Rachycentron canadum
FR: Cobia / Mafou
GER: Offiziersbarsch
IT: Cobia
ESP: Cobia / esmedregal / pejepalo
CRO-SRB: Kobija
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Ingredients (for 2):

400g cobia loin
4 slices of prosciutto
4 sage leaves
1 tbsp minced sage
100g softened butter
100ml dry white wine
Flour for dusting
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Recipe:

1. Fillet the fish as shown in this reel, or ask your fishmonger for a lovely fish fillet.

2. Saltimbocca: place the prosciutto and sage on top of the fish fillet (skin side down) and fix with a toothpick. Dust bottom side with flour.

3. Fry your fish with the flour side down over medium heat for a couple of minutes and deglaze with the wine. Cover and cook for 3-4 minutes. Remove the fillets and toothpicks and reduce the sauce. Incorporate the sage butter off the heat. Spoon over the fish and enjoy 🥳