Cobiafilletwithputtanesca salsa
SERVES 6 // PREP TIME 30 MINS // COOK 50 MINS
“I lovesalty,briny,umami-richputtanescapastafromNaples,”
saysJasonSaxby.“WeuseanaquaculturecobiafromRocky
Point,Queensland,whichticksalltheboxes:sustainable,reliable
andeasytoworkwithand,mostimportantly,delicious.Thehigh
marblingofthefleshkeepsit moist and soft while cooking.”
1 cobiafillet(about1 kg)
Canolaoil,fordrizzling
Extra-virginoliveoil,toserve
PUTTANESCASALSA
60 ml(1/4cup)extra-virginolive
oil,plusextratoserve
1 smallonion,finelydiced
2 garliccloves,finely
chopped
50 gmanchovyfillets,
coarselychopped
400 gmcanneddicedtomatoes
500 gmripevine-ripened
tomatoes,cutinto1cmdice
100 gmbabycapers,rinsed
100 gmpittedKalamataolives,
finelychopped
50 mlwhitewinevinegar
25 gmcastersugar
1 cup(firmlypacked)basil,
smallandlargeleaves
separated,largerleaves
coarselychopped
1 Forputtanescasalsa, place
oil,onion,garlicandanchovies
ina saucepanoverlow-
mediumheatandcookuntil
onionis softandanchovies
havemelted(10-12minutes).
Addcannedtomatoesand
cookuntilexcessliquidhas
evaporated(10-12minutes).
Addfreshtomatoesand
cookuntiltheyaresoft
butnotcompletelybroken
down(20-30minutes).Add
capers,olives,vinegarand
sugar,stirtocombineand
seasontotaste. Addchopped
basil,stirtocombine,then
removefromtheheatand
setaside.
2 Meanwhile,preheata
barbecuetomedium-high.
Drizzlecobiawithoiland
sprinkle skin well with sea salt.
3 Placefishona wirerack,
skin-sidedown,andtransfer
tobarbecue. Closebarbecue
lid(orcoverwithanupturned
roastingpan)andgrilluntil
fishis cookedbutstillpinkin
themiddle(10-12minutes).
(If it flamesup,simplyopen
thelid, removewirerack,let
theflamediedownandreduce
theheat, thenreturnrackwith
fishtothebarbecue.) Remove
fishonrackandsetaside
torest(2 minutes).
4 Cutfishinto6 portions
andtransfertoservingplates.
Drizzlewithoil,sprinkleover
seasalttotasteandgarnishwith
smallbasilleaves.Servewith
puttanescasalsaontheside.
DrinksuggestionStone&
WoodPacificAlefromthe
Northern Rivers, NSW.