Old Bay Panko-Crusted Cobia
with Roasted Asparagus & Lemon Parsley Rice
Old Bay Panko-Crusted Cobia
Crispy, seasoned cobia gets a golden panko crust and bright seafood flavor, served with tender roasted asparagus and lemon-parsley rice for a fresh, satisfying dinner.
Ingredients
For 2 servings
- 6 ounce Asparagus
- 10 ounce Cobia
- ½ cup Jasmine Rice
- 1 unit Lemon
- 1 unit Old Bay Seasoning
- ¼ cup Panko Breadcrumbs
- ¼ ounce Parsley
- 3 tablespoon Sour Cream
Additional Ingredients
- 2 tablespoon Butter
- 2 teaspoon Cooking Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Prep Time5m
Total Time30m
Calories670
Protein34g
Carbs56g
Fat35g
Tags:
Protein SmartLow SugarEasy Prep
⚠️Allergens:
🐟Fish🥛Milk🌾WheatSwaps and substitutions
For dairy-free, replace the sour cream with a plain unsweetened plant-based yogurt or skip it for a brighter, leaner finish. For wheat-free, use gluten-free breadcrumbs instead of panko; the rest of the dish can stay the same if fish is fine.
What to serve with it
A crisp green salad or simple cucumber-tomato side fits well and keeps the meal light. For a fuller plate, add warm crusty bread or a small roasted potato dish to soak up the lemony sauce and balance the fish.
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