Old Bay Panko-Crusted Cobia with Corn on the Cob and Roasted Asparagus

If you’re looking for a seafood dinner that’s both impressive and easy to make, this Old Bay panko-crusted cobia is the answer. Cobia is a buttery, mild fish with a firm texture that holds up beautifully during cooking. Coated in a crunchy panko crust seasoned with Old Bay, it bakes up golden and delicious alongside simple roasted asparagus.

Serve this flavorful fish with sweet corn on the cob and a drizzle of Old Bay-spiced crema. It’s a complete meal that comes together in just 30 minutes, perfect for a busy weeknight or a casual dinner party.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

10 ounce CobiaView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.67 tablespoon Old Bay SeasoningView ingredient guideLike ingredientDislike ingredient

2 unit Corn on the CobView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Trim the bottom inch from the asparagus. Quarter the lemon.
2. In a small bowl, mix sour cream with 1 teaspoon Old Bay seasoning. Add water 1 teaspoon at a time until the sauce is drizzling consistency. Set aside half for serving.
3. In a microwave-safe bowl, melt 1 tablespoon butter. Stir in panko and 1 teaspoon Old Bay seasoning. Let cool.
4. On a baking sheet, toss asparagus with a drizzle of oil, salt and pepper. Push to one side. Lightly oil the other side. Pat cobia dry, season with salt and pepper and place on the oiled side. Brush tops with a thin layer of the reserved sauce, then press the panko mixture onto the fish. Roast on the top rack until the crust is golden and fish is cooked through, 12-15 minutes.
5. Wrap corn in damp paper towels and microwave until tender, 3-4 minutes. Cut into pieces if desired.
6. Divide cobia, corn and asparagus among plates. Drizzle remaining sauce over the fish and serve with lemon wedges.

Recipe Tips

FAQ

Can I use a different fish?

Yes, any firm white fish like cod, halibut or sea bass works well.

How do I know when the cobia is cooked?

The fish should flake easily with a fork and the internal temperature should reach 145°F.

Can I grill the corn instead of microwaving?

Absolutely! Grill the corn in its husk or wrapped in foil over medium heat for about 15 minutes.